Medaglioni Di Tacchino Al Parmigiano Reggiano


1 pound breast of turkey, cut into four slices
One egg, lightly beaten
1 cup bread crumbs
Vegetable oil
One tablespoon butter
5 ounces Parmigiano-Reggiano® cut into slivers

How to make the Medaglioni Di Tacchino Al Parmigiano Reggiano – Filets of Breast of Turkey with Parmigiano-Reggiano ®:

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

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at