Turkey w/Parmigiano Reggiano - THE SILVER SPOON

THE PHOTO DOES NOT DO THIS JUSTICE...IT IS DELICIOUS AND SO, SO EASY!!!!!!

Clockwise - Arugula w/Parm, diced tomatoes (center), "turkey & cheese", orecchiette

I often buy the turkey cutlets from Trader Joe's...I can saute them in olive oil for the kids or I can make them into turkey katsu (mayo, panko and shallow fry). Tonight the boys ate leftover brisket, but I had a whole package of turkey...Tomorrow night is dinner at Aki's with Poppy, Saturday I'm making pizza and Sunday, inspired by the Ad Hoc (Thomas Keller) and Pioneer Woman cookbook challenge, I will be making my fried chicken. Anyway, I either had to use the turkey or freeze it, so I opened THE SILVER SPOON cookbook (the cover says "Italy's best-selling cookbook for over 50 years & the bible of authentic Italian cooking"...don't own it? Get it!). I found a recipe that I had never tried - "TURKEY BREAST WITH CHEESE".

I cheat since I have the cutlets - I don't usually (EVER?) follow recipes...So I nixed the "pound the turkey steaks". I removed the cutlets from the packaging and salted them while they came to room temp. I preheat the oven to broil. About 30 minutes later I added pepper and dusted with flour. I heated a large, oven-proof saute pan (I really like All Clad!) with olive oil and added a pat of butter (the recipe just calls for butter). When browned on both sides, I splashed in a little wine (Sake actually...hey, it's what I had available!!!). Then shave Parmigiano Reggiano directly over the turkey and throw the whole pan under the broiler. When bubbly and beginning to brown I take it out and plate up.

Tonight I served with leftover orecchiette, arugula w/parm and diced tomatoes salt & peppered with a drizzle of olive oil. So yummy with EII Sauvignon Blanc - www.herblambvineyards.com