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

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
step-by-step directions
step-by-step directions
  • 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.

Watch how its made

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Turkey Thigh Cutlets with Tomato Vodka Sauce and Shaved White Truffles

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