Mario amps up turkey thighs with an Italian twist
Mario Batali's Turkey Thigh Cutlets with Tomato Vodka Sauce and Shaved White Truffles
- 4 ounces Prosciutto (thinly sliced)
- 2 Turkey Thighs (boneless and skinless; pounded thin and cut into cutlets)
- Salt and freshly cracked Black Pepper to taste
- 2 cups All-Purpose Flour
- 3 tablespoons Extra Virgin Olive Oil
- Parmigiano-Reggiano for garnish
- 2 Shallots (thinly sliced)
- 2 cups Shitake Mushrooms (thinly sliced)
- 1 cup Dry White Wine
- 1/2 jar Mario's Pasta Alla Vodka Sauce
- 1/2 cup chopped Parsley
- White Truffle shavings for garnish
- Preheat two medium-sized saute 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 carefully, making sure not to splash. Grate the parmigiano over the cutlets. Cook on each side for about 4-5 minutes, or until golden brown.
- Toss in the shallots and let cook for a minute. Then, add 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. Shave fresh white truffles over the dish and serve.