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

Health score
19%
Turkey Cotolette alla Romagnola (Turkey in the Style of Romagna)
25 min.
4
745kcal

Suggestions


Indulge in the rich flavors of Italy with our Turkey Cotolette alla Romagnola, a delightful dish that brings the essence of the Romagna region right to your dining table. This recipe transforms tender turkey cutlets into a mouthwatering main course, perfect for lunch or dinner. With a crispy breadcrumb coating and a savory topping of prosciutto and Parmigiano-Reggiano, each bite is a celebration of Italian culinary tradition.

What sets this dish apart is not just its delicious taste but also the vibrant tomato sauce that accompanies it. Made from hand-crushed tomatoes, fresh thyme, and a hint of sweetness from finely shredded carrots, this sauce is the perfect complement to the succulent turkey. The combination of flavors creates a comforting meal that is both satisfying and elegant.

Ready in just 25 minutes, this recipe is ideal for busy weeknights or special occasions when you want to impress your guests without spending hours in the kitchen. The balance of protein, healthy fats, and carbohydrates makes it a wholesome choice for any meal. So gather your ingredients, roll up your sleeves, and get ready to savor a taste of Italy with this delightful Turkey Cotolette alla Romagnola!

Ingredients

  • 0.5 cup breadcrumbs fresh
  • 56 ounce canned tomatoes whole crushed peeled canned
  • 0.5 medium carrots shredded finely
  • 0.5 cup chicken stock see 
  •  eggs beaten
  • 0.3 cup olive oil extra virgin 
  • tablespoons thyme sprigs dried fresh chopped
  •  garlic clove peeled thinly sliced
  • tablespoons olive oil extra virgin extra-virgin
  •  onion spanish chopped
  • 0.3 pound parmesan shaved with peeler into shards
  • slices pancetta paper thin
  • servings salt to taste
  • servings salt and pepper 
  •  turkey breast cutlets 
  • tablespoons butter unsalted

Equipment

  • frying pan
  • sauce pan
  • oven

Directions

  1. Season the turkey pieces with salt and pepper and place in the beaten egg.
  2. Drain to remove the excess and dredge in bread crumbs, pressing to coat each 1 evenly.
  3. Lay on a plate and refrigerate 1 hour.
  4. Preheat the oven to 400 degrees F.
  5. In a 14 to 16-inch saute pan (large enough to hold all 4 turkey pieces at the same time) over medium heat, heat the oil and butter until the butter foams and dissipates.
  6. Place the turkey pieces in a pan and cook slowly until golden brown on 1 side, about 6 to 7 minutes. DO NOT RUSH THIS STEP OR THEY WILL BURN. Turn and cook the other side. When both sides are golden brown, pour the tomato sauce and chicken stock around the meat and bring to a boil.
  7. Place 1 slice prosciutto over each piece and sprinkle with shaved Parmesan and place, uncovered, in the oven for 10 minutes.
  8. Remove and place on a warmed serving platter.
  9. Drizzle with spoonfuls of the sauce and serve.
  10. In a 3-quart saucepan, heat the olive oil over medium heat.
  11. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
  12. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
  13. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Nutrition Facts

Calories745kcal
Protein25.53%
Fat56.88%
Carbs17.59%

Properties

Glycemic Index
43.96
Glycemic Load
1.58
Inflammation Score
-10
Nutrition Score
27.886956546618%

Flavonoids

Apigenin
0.2mg
Luteolin
2.5mg
Isorhamnetin
1.38mg
Kaempferol
0.24mg
Myricetin
0.18mg
Quercetin
7.64mg

Nutrients percent of daily need

Calories:744.58kcal
37.23%
Fat:48.01g
73.86%
Saturated Fat:14.17g
88.54%
Carbohydrates:33.41g
11.14%
Net Carbohydrates:27.35g
9.95%
Sugar:12.63g
14.03%
Cholesterol:192.35mg
64.12%
Sodium:1695.4mg
73.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:48.49g
96.97%
Vitamin C:48.8mg
59.15%
Calcium:534.75mg
53.47%
Vitamin A:2507.45IU
50.15%
Vitamin E:7.23mg
48.18%
Phosphorus:380.09mg
38.01%
Iron:6.6mg
36.67%
Vitamin B6:0.66mg
32.94%
Vitamin B2:0.54mg
31.86%
Manganese:0.63mg
31.52%
Vitamin K:31.22µg
29.73%
Selenium:19.84µg
28.35%
Potassium:986.99mg
28.2%
Vitamin B1:0.39mg
25.88%
Fiber:6.06g
24.22%
Vitamin B3:4.84mg
24.19%
Copper:0.41mg
20.32%
Magnesium:79.7mg
19.93%
Folate:69.36µg
17.34%
Zinc:2.15mg
14.36%
Vitamin B5:1.15mg
11.55%
Vitamin B12:0.64µg
10.59%
Vitamin D:0.72µg
4.79%