Turkey Cutlets With Prosciutto and Caper Sauce

"Source: Gourmet April 2008"
 
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photo by BarbryT photo by BarbryT
photo by BarbryT
photo by JustJanS photo by JustJanS
Ready In:
26mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Make sauce:

  • Chop garlic and capers together.
  • Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.
  • Prepare turkey:

  • Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).
  • Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs.
  • Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip.
  • Transfer to a plate.
  • Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch.
  • Serve with caper sauce.

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Reviews

  1. Delicious! My prosciutto was so thin it didn't overpower the turkey at all (and I used two slices per "package"). It was crunchy and entirely nice with and without the capers. I used a mini food processor to chop and combine the capers and garlic, which I would not recommend; I should have hand-chopped because by the time the garlic was tiny, the capers were a little too processed. Served with creamed spinach.
     
  2. While this cooked up moist and tasty, the turkey meat got completely overshadowed by the prosicutto. I really love prosciutto, but turkey is expensive here and I'd have liked to know I was eating it. The recipe is super, super simple and as there is no cheese in there to escape, it works a treat. I will use this idea again, but would use chicken or veal if I had that on hand. The "sauce" is yummy, but is more of a relish or topping.
     
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