WEEKDAYS 1e|12c|p

Turkey Thigh Cutlets with Tomato Vodka Sauce and Shaved White Truffles

Mario Batali
Servings: 6
30 to 45 min
Part 1 of 2

Prosciutto and white truffle shavings elevate these turkey thighs from casual weeknight dinner to suitable party dish.

  • Ingredients
  • step-by-step directions
Turkey Thigh Cutlets with Tomato Vodka Sauce and Shaved White Truffles
  • 2 turkey thighs, boneless (skin on and pounded thin, cut into cutlets)
  • 2 cups all-purpose flour
  • 4 ounces prosciutto, thinly sliced
  • 2 cup shiitake mushrooms, sliced thinly
  • 2 shallots, thinly sliced
  • 1 cup dry white wine
  • 1/2 jar Mario's pasta alla vodka sauce
  • 1/2 cup chopped parsley
  • extra virgin olive oil
  • salt and freshly cracked black pepper to taste
  • white truffle shavings for garnish
  • parmigiano-reggiano, for garnish
  • toothpicks
  • Preheat two medium-sized sauté pans over medium-high heat.
  • Tuck the prosciutto under the skins of the cutlets. Secure with a sturdy toothpick. Season the cutlets with salt and pepper then dredge in the flour, shaking off any excess.
  • Pour about 3 tablespoons of olive oil into each pan and swirl to coat the bottom of the pan. Add each cutlet in carefully, making sure not to splash.
  • Grate the parmigiano-reggiano over the cutlets.
  • Cook on each side for about 24-5 minutes, or until golden brown.
  • Toss in the shallots and let cook for a minute. Then toss in the mushrooms and toss to coat with the olive oil. If the pan seems dry, add a bit more oil.
  • Let the mushrooms sit, so they can brown.
  • Once the mushrooms have released most of their liquid and have begun to brown, about 4-5 minutes, deglaze with the white wine.
  • Once the wine has reduced by half, add the tomato sauce to each pan.
  • Stir in the parsley off the heat.
  • Plate the turkey cutlets on a platter with the sauce. Top with more grated parmigiano-reggiano. Shave fresh white truffles over the dish and serve.
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