Turkey Cotolette alla Romagnola (Turkey in the Style of Romagna)

Turkey Cotolette alla Romagnola (Turkey in the Style of Romagna)
17 Ingredients
  • 4 turkey cutlets, about 1/2-inch thick, about 1 1/2 pounds
  • Salt and pepper
  • 2 eggs, beaten
  • 1/2 cup fresh bread crumbs
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 cup basic tomato sauce, recipe follows
  • 1/2 cup chicken stock
  • 4 slices prosciutto di Parma, paper thin
  • 1/4 pound Parmigiano-Reggiano, shaved with peeler into shards
  • 1/4 cup extra virgin olive oil
  • 1 Spanish onion, chopped in 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt, to taste
Nutrition
837
42% daily value
4 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

83% 54

Saturated

78% 16

Trans

- 0

Monounsaturated

- 28

Polyunsaturated

- 7

Carbs

12% 37

Carbs (net)

- 25

Fiber

45% 11

Sugars

- 16

Sugars, added

- 0

Protein

111% 55

Cholesterol

76% 228

Sodium

78% 1882

Calcium

58% 580

Magnesium

32% 128

Potassium

46% 1598

Iron

39% 7

Zinc

34% 5

Phosphorus

98% 689

Vitamin A

37% 337

Vitamin C

112% 67

Thiamin (B1)

176% 3

Riboflavin (B2)

52% 1

Niacin (B3)

83% 17

Vitamin B6

81% 2

Folate equivalent (total)

24% 94

Folate (food)

- 76

Folic acid

- 11

Vitamin B12

41% 2

Vitamin D

0% 1

Vitamin E

39% 8

Vitamin K

44% 35
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