Shelly's Recipe

TURKEY BREAST BOLOGNESE

Category: Turkey

2 pounds turkey scaloppine
1/2 cup all-purpose flour
Salt and freshly ground pepper to taste
2 tablespoons tomato paste
1/2 cup water
3 tablespoons butter
2 tablespoons extra virgin olive oil
1/2 cup dry Marsala wine or sherry
1/2 cup whipping cream
1/2 pound prosciutto, or boiled ham, sliced
About 1/2 cup freshly grated Parmigiano cheese

Place turkey scaloppine between 2 pieces of waxed paper and pound lightly. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened. Place scaloppine on aluminum foil. Coat meat lightly with flour. Sprinkle with salt and pepper.

Dilute tomato paste in the water.

Melt butter with olive oil in a large heavy skillet. When butter foams, add turkey. Cook over high heat until lightly browned, about 1 minute on each side. Place turkey on a warm platter.

Add Marsala or sherry to skillet. Deglaze by stirring to dissolve meat juices attached to bottom of skillet. Add cream and stir until bubbling. Stir diluted tomato paste into cream mixture. Place 1 slice prosciutto or boiled ham over each scaloppine and sprinkle with 1 tablespoon Parmigiano cheese. Return to skillet. Cover and reduce heat. Simmer 3 to 5 minutes or until cheese is melted.

Place scaloppine on a warm platter. Taste and adjust sauce for seasoning, then spoon over turkey. Serve immediately. Makes 6 servings.