Prosciutto and white truffle shavings elevate these turkey thighs from casual weeknight dinner to suitable party dish.
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
- 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.
Similar categories: Ingredients Chicken & Poultry Turkey Courses & Meals Dinner Chicken Cuisine Italian