Inspiration comes from many places. Last night's inspiration was a NY Times Mark Bittman video on bracciola.Bracciola is an Italian dish in which beef (flank steak) is rolled up like a jelly rolly with a filling of bread crumbs and parmesan cheese, though, as in the case with Mark Bittman, it can also include vegetables.
I wanted something other than beef, and chose turkey breast cutlets. I split the cutlets, pounded them thin (about 1/4 inch), then placed a thin slice of prosciutto on each cutlet, and covered the prosciutto with a mixture of bread crumbs, parmesan cheese, sauted garlic and mushrooms. The cutlets were too narrow to roll up, so I folded them in half; they looked like a sandwich. Each cutlet was dredged in cornmeal, egg, then seasoned bread crumbs. After browning the "sandwiches" on each side in olive oil, they were put in a single layer into a glass casserole, covered with foil, then baked for 30 minutes in a 350 degree oven.
The result, a crispy outside with a moist flavorful inside. Enjoy!
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