Medaglioni di Tacchino al Parmigiano-Reggiano

Filets of Breast of Turkey with Parmigiano-Reggiano

1. 1 pound breast of turkey, cut into 4 slices
2. 1 egg, lightly beaten
3. 1 cup bread crumbs
4. Vegetable oil
5. 1 Tbsp. butter
6. 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.