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  • Spiedini Di Tacchino (Skewered Turkey)

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    Spiedini Di Tacchino (Skewered Turkey)
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 18 x turkey breast cutlets, about inch thick
    • 2 c. (or possibly more if needed) Italian-seasoned bread crumbs
    • 2 x or possibly 3 Large eggs, beaten with 2 Tbsp. of any veg. oil
    • 18 slc prosciutto, sliced very thin and cut into halves
    • 6 x metal or possibly wooden skewers, 6-8 inches long
    • 4 x to 6 Tbsp. extra virgin olive oil
    • 4 x to 6 cloves garlic, peeled and cut in half
    • 1/2 c. dry marsala wine or possibly dry sherry wine
    • 1/2 c. chicken broth

    Directions

    1. Dry the turkey cutlets with paper toweling. Place the seasoned bread crumbs
    2. In a pie plate or possibly shallow dish. In another pie plate or possibly shallow dish pour the egg mix.
    3. Dip the cutlets into the egg mix then into the bread crumbs.
    4. Place 2 halves of prosciutto on each cutlet and roll up into a cylinder.
    5. Slide 3 rolls onto each skewer. Lay side-by-side on a platter and chill 30 min or possibly longer to allow the breading to adhere. Or possibly proceed with next step.
    6. In a large skillet, heat the extra virgin olive oil over medium heat. Add in the garlic and saute/fry till soft and fragrant. Using a slotted spoon, remove the garlic and throw away. Working in batches, add in the turkey skewers to the skillet and saute/fry till golden brown on all sides.
    7. Transfer to a platter. If not skewering the turkey, place the rolls in the skillet and saute/fry till golden brown on all sides, then remove to a platter.
    8. Add in the wine to the skillet and boil briskly till the flavorful bits clinging to the bottom loosen. Add in the chicken broth and the turkey rolls. Bring to a boil, cover tightly, reduce the heat and simmer about 15 min.
    9. This recipe is for skewered turkey, or possibly "Spiedini di Tacchino," as Petronilla "Nell" Benedict calls it in her cookbook "Italian
    10. This dish is a winner in the do-ahead category. Thin turkey cutlets are breaded and rolled with a thin slice of prosciutto - seasoned Italian ham - into a cylinder shape, then pan sauteed in oil which has been seasoned with garlic. Benedict advises refrigerating the rolls for at least 30 min before sauteing to ensure the breading is adequately adhered.
    11. The rolls can be skewered and pan sauteed in batches. Or possibly you can saute/fry the rolls all at once. Either way, the pan juices are deglazed with sweet marsala wine and chicken broth, that complements the turkey and prosciutto.
    12. Benedict suggests serving the rolls on a bed of pasta or possibly rice with parsley or possibly cherry tomato garnish.

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