Yield: 4 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: Italian   Meal Type: Main Course, Entrée   Occasion: Valentine's Day   Preparation Method: Saute   Product Type: Turkey Cutlets/Steaks

Ingredients

1 Pound asparagus, ends trimmed, cut in 2" pieces

1 Cup whole milk

1 Tablespoon butter

1 Tablespoon flour

6 Ounces creamy Gorgonzola, crumbled

8 Ounces penne, cooked al dente

1/3 Cup bread crumbs, toasted

1/3 Cup Parmesan cheese, grated

4 eggs

3/4 Cup Parmesan cheese, grated

4 5-Ounce TURKEY BREAST CUTLETS, slightly pounded

As needed seasoned flour

As needed olive oil

As needed fresh herbs sprigs

Quickly steam asparagus pieces just until tender. Drain and hold. Simmer milk in a sauce pan, remove from heat and hold. In a medium saucepan, melt butter, whisk in flour and continue to cook the roux for two minutes. Whisk in warm milk and stir until slightly thickened. Add Gorgonzola and blend until cheese melts and sauce is almost smooth. Add penne and asparagus and mix well, coating all surfaces. Season to taste. Transfer to a buttered baking dish. Sprinkle with bread crumbs and 1/3 cup Parmesan cheese. Bake for 25 minutes in a preheated 400 degree F. oven. Beat eggs, add 3/4 cup Parmesan cheese. Dredge cutlets in flour. Dip turkey cutlets in egg mixture, coating both sides. For Service: Saute coated cutlets until turkey is cooked and golden and reaches an internal temperature of 170 degrees F. Serve one turkey cutlet with 1/4 of the Asparagus Penne Gratinee. Garnish with fresh herbs sprigs.

Recipe supplied by Chef Cherrie Camilleri, Always With Pleasure by Fisherman's Inn in Oronoco, Minnesota. This entree was featured in the 1999 Upper Midwest Hospitality, Restaurant and Lodging Show Culinary Competition.

Chef: Cherrie Camilleri Chef Cherrie Camilleri is an Event Coordinator at Always with Pleasure by Fisherman's Inn. Cherrie's career in foodservice started at the age of 16 as a cafe server. From there, she gained experience in fine dining, recipe creation and ingredient selection - truly finding a home in the back of the house. And now, handling the catering reponsibilities, she meets the challenges of off-site event planning. Cherrie is an active member of the A.C.F., and a board member of March of Dimes Chef Auction as well as a participating event chef. Restaurant: Always with Pleasure by Fisherman's Inn Location: Minnesota

Nutrition Facts Calories 720   Calories from Fat 310 % Daily Value* Total Fat 34g 52% Saturated Fat 18g 90% Cholesterol 375mg 125% Sodium 1270mg 53% Total Carbohydrate 35g 12% Dietary Fiber 5g 20% Sugars 5g   Protein 66g   Vitamin A 40% Vitamin C 15% Calcium 60% Iron 30% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4