For this week’s Italian Sunday Dinner we are having Turkey Rollatini. Tender breast cutlets, rolled and filled with prosciutto and cheese, simmered in a Marsala sauce. Served over penne, this is a meal everyone will love! Turkey cutlets are readily available, more affordable than veal and will stay moist in the cooking process.
- 4 turkey breast cutlets, 1/4 lb. each
- 1/3 cup freshly grated parmigiano reggiano, plus more for serving
- 6 thin slices of prosciutto
- 2 tbsp. chopped Italian parsley
- 1/3 cup flour
- olive oil
- 2 garlic cloves, minced
- 1 sweet onion, small dice
- 2 cups mushrooms, cleaned and sliced
- red pepper flakes
- 2 tbsp. tomato paste
- 1 tbsp. butter
- 1/2 cup Marsala wine
- 14 oz. whole tomatoes in juice, broken up with an immersion blender
- 1/2 cup chicken broth
- fresh basil
- 8 oz. whole wheat penne or your favorite pasta
Start with 1 lb. of turkey breast, trimmed and sliced into 4 oz. cutlets.
Place each cutlet between 2 sheets of plastic wrap and flatten with a mallet. Be sure to use the flat side, not the dental side. Pound the meat to a thickness of less than 1/4″. I called hubby into the kitchen to help me with this step!
Layer each cutlet with 1 slice of prosciutto, and sprinkle with cheese and fresh parsley. Carefully roll up the cutlet and secure with twine. You can prepare ahead up to this point and refrigerate.
Heat a deep skillet over medium low and add olive oil. Dredge the bundles in flour, shake off the excess and brown on all sides, 2-3 minutes total cook time.
Season with salt and pepper, remove from the pan and set aside. The turkey will finish cooking in the sauce.
Using the same pan, add more olive oil, all of the onion, garlic and red pepper flakes. Salt to taste. When the onions have softened add all of the mushrooms and cook until they release their liquid.
Make a little space in the center of the pan. Add the tomato paste and cook for 2 minutes.
Stir the tomato paste into the onion mixture and add the wine, tomatoes and chicken broth. Add back the turkey bundles, cover and simmer on low 20-30 minutes. Be careful the bottom doesn’t burn.
Cook the pasta to al dente. If you have leftover prosciutto, toast up a few slices to use for a garnish. It will crisp up like bacon.
To serve, remove the rollatini to a plate. Drain the pasta, add it to the skillet and toss with the sauce. Finish with 1 tbsp. of butter. Place the pasta on a large platter and arrange the Rollatini over the pasta. Garnish with toasted prosciutto, more grated parmesan and fresh basil.
Ahhhh, look how moist! This meal is a success!
No Italian Sunday Dinner is complete without a nice crusty bread to soak up the sauce, and don’t forget the wine!
The Extruded Noodle ©