Turkey Cotolette Alla Romagnola
| Yield: | 1 Servings |
| Categories: |
| 4 | Turkey cutlets;1/2" thick, about 1 1/2 lbs | |
| 2 | Eggs; beaten | |
| 1/2 | c | Fresh bread crumbs |
| 4 | tb | Virgin olive oil |
| 2 | tb | Unsalted butter |
| 1 | c | Basic tomato sauce |
| 1/2 | c | Chicken stock |
| 4 | sl | Prosciutto di Parma; paper thin |
| 1/4 | lb | Parmigiano-Reggiano; shaved with peeler into shards |
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