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Full Online Book HomeLearning KitchenPoultry - Turkey - Turkey Breast Pappagallo
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Poultry - Turkey -  Turkey Breast Pappagallo Post by :Trebor Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2720

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Poultry - Turkey - Turkey Breast Pappagallo

Turkey Breast
Flour
12 tablespoons butter
6 tablespoons oil
Salt, freshly ground pepper
Ham slices
Sliced white truffles (or sliced mushrooms, lightly sautéed in butter)
Chicken or turkey broth
Freshly grated Parmesan cheese


Remove the breast meat from the bones in two whole fillets and cut each fillet into slices about 3/8-inch thick. Pound lightly between sheets of waxed paper as you would for scaloppine of veal. Flour slices lightly.

Use 2 skillets for sautéing so pans will not be overcrowded. Melt half the butter in each skillet and add half the oil to each. Sauté breast slices gently, turning often, season with salt and add a few grinds of pepper. They should cook about 10 minutes. Then add a slice of ham to each slice and either 1 or 2 slices of white truffle (the Urbani white truffles are good, although expensive). If you use mushrooms instead, add a tablespoon to each turkey slice. Spoon a little broth over each one and sprinkle with freshly grated Parmesan cheese. Reduce heat, cover pan and simmer for about 5 minutes, or until cheese melts and blends with pan juices. Arrange turkey slices on a hot platter and spoon sauce over them.

Serves 6.
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