Turkey Breast Bologna-Style
|Turkey scaloppine||2 Pound|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Tomato paste||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Dry marsala wine/Sherry||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Prosciutto/Boiled ham||1⁄2 Pound|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
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 1/2 cup water.
Melt butter with oil in a large heavy skillet.
When butter foams, add turkey.
Cook over high heat about 1 minute on each side or until lightly browned.
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 scaloppina and sprinkle with 1 tablespoon Parmesan 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.