In a 12 to 14-inch saute pan, heat the butter over medium-high heat until it foams and subsides. Place the turkey cutlets in the pan and cook for 2 minutes each side, until the flesh begins to turn white. Shave several curls of Parmigiano over each cutlet, then top each cutlet with truffle shavings, followed by a slice of prosciutto laid over the top. Sprinkle 1 or 2 tablespoons of the pecorino over the top of each. Cook over medium heat until the cheese begins to ooze out and the flesh is cooked through, about 6 minutes. Shave fresh truffle slices over. Serve immediately.
Recipe copyright 2000, Mario Batali. All Rights Reserved