roiler on high. Season the turkey cutlets. Place 2 slices each
iece of ham on each turkey cutlet. Fold in half, with the
Season turkey cutlets with salt and pepper.
On each skewer, place a turkey cutlet, 1/2 slice of prosciutto
ntil golden brown. Add the turkey to the skillet and saute
nd coat all sides of turkey breasts with the Dijon mustard
edium-high heat. Cook the turkey cutlets 2 to 3 minutes
Pound each turkey cutlet into 1/8-inch thickness;
ther shallow bowl. Dredge each turkey cutlet in the corn starch until
Pound each turkey breast to 1/8-inch thickness.
Cut into serving size pieces if large.
Beat egg with milk on a plate.
Dip cutlets in egg, then breadcrumbs.
Saute cutlets in 4 tablespoons hot butter or margarine until browned on both sides.
Remove cutlets from pan.
Reduce heat to low.
Squeeze juice of 1/2 lemon into drippings.
Stir in bouillon, salt and 3/4 cup water until blended.
Return turkey to skillet.
Cover; simmer for 5 minutes, until tender.
Garnish with sliced lemon and parsley.
o package directions. Meanwhile, sprinkle turkey cutlets with salt and pepper
killet, over medium heat, brown turkey in 2 tablespoons butter on
Dip turkey cutlet into beaten egg.
Coat with mixture of bread crumbs and Parmesan cheese.
Arrange on greased baking pan.
Bake in preheated 400\u00b0 oven for 8 to 10 minutes.
Remove from oven; top with sauce and Mozzarella cheese.
Return to oven for 5 minutes to heat sauce and melt cheese.
ntil tender. Meanwhile, place the turkey cutlets between two sheets of
o 375.
Place each cutlet on a piece of aluminum
Preheat oven to 375\u00b0.
Lightly sprinkle pepper over cutlets. Place a cheese slice on each
cutlet.
Roll-up
cutlet jelly-roll style to encase cheese.
Carefully coat each cutlet;
roll in bread crumbs.
In a 14 oz. oval casserole dish, arrange cutlet rolls, seam-side down.
Spoon Worcestershire sauce over cutlets. Bake 10 minutes.
Baste cutlets with pan drippings.
Sprinkle cashews over top.
Bake 5 minutes, or until turkey is no longer pink in center.
Yields: 2 servings.
inch of salt.
Prepare turkey:
Drape a slice of
ong ribbons.
Place the turkey on a clean board and
Sprinkle turkey cutlets with salt & pepper to
large plate. Top each cutlet with a sage leaf and