Medaglioni di Tacchino al Parmigiano-Reggiano
Filets of Breast of Turkey with Parmigiano-Reggiano

1 pound breast of turkey, cut into 4 slices
1 egg, lightly beaten
1 cup bread crumbs
Vegetable oil
1 Tbsp. butter
5 ounces Parmigiano-Reggiano cut into slivers

Dip each turkey slice on both sides in the egg and then into the bread
crumbs.
Heat the oil in a skillet over medium heat and cook the turkey slices.
When done, transfer to a butter smeared baking dish, cover with the
Parmigiano-Reggiano and place in an oven preheated to 400 F. for 10
minutes.

Serve immediately. Serves 4-6.

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