4 turkey cutlets 8 slices monteray jack cheese ½ cup of gorgonzola cheese or a sharp cheese of your choice 8 oz prosciutto 1 tablespoon olive oil 1 teaspoon red pepper flakes 2 cloves garlic ½ cup grated parmesan cheese 1 egg beaten and diluted with 1 teaspoon water ½ cut of italian bread crumbs parmesan or pecorino cheese to top salt and pepper to taste
Lay cutlets flat. Layer 2 slices of monteray jack cheese on each half of the cutlet. Layer prosciutto over cheese, and then spread the gorgonzola over the prosciutto. Meanwhile beat one egg and dilute with water. Heat olive oil over medium heat and add the garlic to the olive oil, making sure to brown and not burn. Roll the cutlets loosely and secure with toothpicks. Dip each cutlet in grated parmesan cheese to coat all sides evenly. Then dip into egg wash gently. After the egg wash dip into the bread crumb mixture. Immediately set in pan and brown for approximately 6 mins per side (depending on thickness). Aim to turn only once during the process. Check internal temperature is 165 degrees F to ensure proper cooking. Remove from pan and drain on paper towel for 1 min. Add to plate. Serve with light sprinkling of freshly grated parmesan cheese.