Ingredients for 6 people:

• 6 slices of turkey breast
• 150 gr. of Parma ham
• 150 gr. of Parmigiano-Reggiano cheese
• 130 gr. of butter
• 1 egg
• grated breadcrumbs

Preparation

1. Flatten 6 slices of turkey breast with a tenderizer and pass them firstly in beaten eggs to which a pinch of salt has been added, and then in freshly, grated breadcrumbs.
2. Melt 80 gr. of butter in a wide pan and in it, place the breadcrumbed cutlets, add pepper and slowly brown on both sides until they turn a golden colour.
3. Place a slice of Parma ham on each cutlet, and on top of this, thin slices of tender Parmigiano ­Reggiano cheese; sprinkle with a smalll quantity of the butter used for cooking and a ladle of hot broth.
4. Cover the pan and cook until the cheese melts, forming a soft white veil over the meat.
5. Lay the cutlets on a hot serving dish; melt and brown 50 gr. butter in a small pan and pour over the cutlets, serving immediately.