- 1 lb. spaghetti
- 1⁄2 lb. Ricotta Cheese
- 1⁄2 cup Pecorino Romano Cheese
- 2 Tbsp. Fresh Ground Black Pepper and Salt
- 4 chicken cutlets
- 4 slices prosciutto
- 1 cup flour
- 1/4 cup olive oil
- 2 tablespoons butter (divided)
- 2 shallots (peeled, thinly sliced)
- 1 cup chicken stock
- 1/2 lemon (juiced)
- 1/4 cup parsley (finely chopped)
- Kosher salt and freshly ground black pepper
- Bring a pot of water to a boil, add a palmful of salt and cook the spaghetti according to package directions.
- Drain the spaghetti but keep 2 cups of the pasta water
- In a large serving bowl, mix the cheese and pepper reserving 1⁄2 of the pecorino to sprinkle on top just before serving.
- Add pasta water 1⁄2 cup at a time until you have created a creamy sauce.
- Add the drained pasta and mix thoroughly.
- Top with the reserved cheese and a bit more pepper.
- Cover cutlets with a piece of plastic wrap.
- Pound to 1/4-inch thickness.
- Season each cutlet with salt and pepper and lay one slice of prosciutto over each piece and fold in half like a book.
- Secure the two sides with a toothpick.
- Place flour in a large shallow baking dish and season with salt and pepper.
- Dredge each cutlet in the seasoned flour.
- In a large sauté pan, heat the olive oil and 1 tablespoon of butter over medium-high heat.
- Add the cutlets and cook until golden brown on both sides, about 6 minutes per side.
- Once you have flipped the turkey cutlets, add the shallots to the sauté pan and season with salt and pepper.
- Cook until the shallots have started to caramelize.
- Add the chicken stock and cook over high heat until reduced by half.
- Swirl the lemon juice, remaining butter and season with salt and pepper.
- Garnish with a drizzle of olive oil and parsley.