Tacchino alla Bolognese (Turkey, Bologna Style)

• 3 tablespoons butter
• 6 turkey cutlets, pounded thin by your butcher
• Parmigiano-Reggiano, for shaving
• 1 white truffle, or black, very thinly sliced
• 6 slices prosciutto di Parma
• 1/2 cup grated young pecorino toscano

1. In a 12 to 14-inch saute pan, heat the butter over medium-high heat until it foams and subsides.
2. Place the turkey cutlets in the pan and cook for 2 minutes each side, until the flesh begins to turn white.
3. Shave several curls of Parmigiano over each cutlet, then top each cutlet with truffle shavings, followed by a slice of prosciutto laid over the top.
4. Sprinkle 1 or 2 tablespoons of the pecorino over the top of each.
5. Cook over medium heat until the cheese begins to ooze out and the flesh is cooked through, about 6 minutes.
6. Shave fresh truffle slices over.
7. Serve immediately.

butter, turkey cutlets, shaving, white truffle, parma, grated young

Taken from www.foodnetwork.com/recipes/mario-batali/tacchino-alla-bolognese-turkey-bologna-style-recipe.html (may not work)