Comments on: Turkey cutlets with prosciutto and cheese http://foodpluspolitics.com/2009/04/29/turkey-cutlets-with-prosciutto-and-cheese/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 26 Feb 2010 00:15:43 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: ellaella http://foodpluspolitics.com/2009/04/29/turkey-cutlets-with-prosciutto-and-cheese/#comment-5611 ellaella Sun, 07 Jun 2009 13:24:34 +0000 http://foodpluspolitics.com/?p=3263#comment-5611 Thanks for telling me, shore. It really is one of my favorite dishes and I'm delighted you not only gave it another chance, but found ways to make it your own. We are still months away from homegrown tomatoes here, so I envy you that addition and will give it a try. You're probably spot-on about the proscuitto. I've eaten it forever and like it, but I can see how it's not to everyone's taste. However :) if you have some left over and don't know what to do with it, a bacon-sized slice wrapped around a long slice of cantaloupe is divine! To me, anyway. Mangia bene! Thanks for telling me, shore. It really is one of my favorite dishes and I’m delighted you not only gave it another chance, but found ways to make it your own. We are still months away from homegrown tomatoes here, so I envy you that addition and will give it a try.

You’re probably spot-on about the proscuitto. I’ve eaten it forever and like it, but I can see how it’s not to everyone’s taste. However :) if you have some left over and don’t know what to do with it, a bacon-sized slice wrapped around a long slice of cantaloupe is divine! To me, anyway.

Mangia bene!

]]> By: shoreacres http://foodpluspolitics.com/2009/04/29/turkey-cutlets-with-prosciutto-and-cheese/#comment-5603 shoreacres Sat, 06 Jun 2009 21:36:39 +0000 http://foodpluspolitics.com/?p=3263#comment-5603 Hi, ella, I made another run at this dish, and it came out much better. I made sure the pan was hot, and I was very precise with the timing. It wasn't dry at all, and I think probably came close to what it was meant to be. In the process, I decided the biggest problem I have with it is that I don't like proscuitto! I'd never eaten it before, and honestly think it's just one of those "taste" things that pops up now and then. I did use the rest of the cutlets with several slices each of paperthin sliced homegrown tomato layed with sauteed minced garlic, basil and parmesan. They were delicious! It's a great recipe for messing around with! <abbr><em>shoreacres’s last blog post..<a href="http://shoreacres.wordpress.com/2009/06/06/the-day-godot-arrived/" rel="nofollow">The Day Godot Arrived</a></em></abbr> Hi, ella,

I made another run at this dish, and it came out much better. I made sure the pan was hot, and I was very precise with the timing. It wasn’t dry at all, and I think probably came close to what it was meant to be.

In the process, I decided the biggest problem I have with it is that I don’t like proscuitto! I’d never eaten it before, and honestly think it’s just one of those “taste” things that pops up now and then.

I did use the rest of the cutlets with several slices each of paperthin sliced homegrown tomato layed with sauteed minced garlic, basil and parmesan. They were delicious! It’s a great recipe for messing around with!

shoreacres’s last blog post..The Day Godot Arrived

]]> By: ellaella http://foodpluspolitics.com/2009/04/29/turkey-cutlets-with-prosciutto-and-cheese/#comment-5470 ellaella Wed, 13 May 2009 05:05:37 +0000 http://foodpluspolitics.com/?p=3263#comment-5470 Aww, I'm sorry to hear that, shore. Salt can be a problem, depending on the prosciutto. The fresher, the less salty they are since salt's a preservative. If I'm buying a brand I've never tried I always ask for a sample for just that reason. There's quite a variance. I'm not sure it's worth going to trouble to find a different one. The cutlets can certainly be used as a jumping off point; I like your gouda/onion/shroom idea. It would also be good with more Parm and slices of garden-fresh tomatoes on top (I love lightly cooked or grilled tomatoes) and you could use a few leaves of fresh basil too if you have it. Endless possibilities. Cutlets can overcook quickly and yours might also have been thinner than mine or the lid wasn't as tight or both. They're not dry at all when you nail the technique. Yep,hot pan!! Aww, I’m sorry to hear that, shore. Salt can be a problem, depending on the prosciutto. The fresher, the less salty they are since salt’s a preservative. If I’m buying a brand I’ve never tried I always ask for a sample for just that reason. There’s quite a variance. I’m not sure it’s worth going to trouble to find a different one. The cutlets can certainly be used as a jumping off point; I like your gouda/onion/shroom idea. It would also be good with more Parm and slices of garden-fresh tomatoes on top (I love lightly cooked or grilled tomatoes) and you could use a few leaves of fresh basil too if you have it. Endless possibilities.

Cutlets can overcook quickly and yours might also have been thinner than mine or the lid wasn’t as tight or both. They’re not dry at all when you nail the technique. Yep,hot pan!!

]]> By: shoreacres http://foodpluspolitics.com/2009/04/29/turkey-cutlets-with-prosciutto-and-cheese/#comment-5467 shoreacres Wed, 13 May 2009 03:48:30 +0000 http://foodpluspolitics.com/?p=3263#comment-5467 I tried this last night, and it's the first of your recipes I really didn't favor. Even without added salt, it was too salty for my taste. I've read about washing ham to reduce salt - would that be workable here? Also, it was quite dry. I suspect that's my fault - I think I should have had the pan hotter to sear the cutlet and seal it, and I ended up cooking it a total of five minutes rather than four - that certainly could do it. On the other hand, it's a perfect, quick week night supper I'm thinking the cutlet could be the base for some other things, like a mix of caramelized onion and mushroom with smoked gouda on top. Anyhow, I'm going to try it again as it's presented above and see if more careful cooking will improve it ;-) If I still don't like it, I'll try some variations on the theme. <abbr><em>shoreacres’s last blog post..<a href="http://shoreacres.wordpress.com/2009/05/11/claude-monet-alive-well-in-mississippi/" rel="nofollow">Claude Monet ~ Alive & Well in Mississippi</a></em></abbr> I tried this last night, and it’s the first of your recipes I really didn’t favor. Even without added salt, it was too salty for my taste. I’ve read about washing ham to reduce salt – would that be workable here?

Also, it was quite dry. I suspect that’s my fault – I think I should have had the pan hotter to sear the cutlet and seal it, and I ended up cooking it a total of five minutes rather than four – that certainly could do it.

On the other hand, it’s a perfect, quick week night supper I’m thinking the cutlet could be the base for some other things, like a mix of caramelized onion and mushroom with smoked gouda on top. Anyhow, I’m going to try it again as it’s presented above and see if more careful cooking will improve it ;-) If I still don’t like it, I’ll try some variations on the theme.

shoreacres’s last blog post..Claude Monet ~ Alive & Well in Mississippi

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