Turkey Cutlets with Prosciutto



4 (4-ounce) turkey breast cutlets
1/8 teaspoon salt
1/8 teaspoon black pepper
1 1/2 ounces prosciutto, julienned
2 teaspoons finely chopped fresh sage
1 tablespoon olive oil
3 tablespoons finely chopped shallots
1/3 cup dry white wine



Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.


Sprinkle both sides of each cutlet with salt and pepper.


Divide prosciutto into 4 equal portions; place 1 portion in the center of each cutlet. Sprinkle each portion with 1/2 teaspoon sage. Roll up cutlets, jelly-roll fashion, starting with narrow end.


Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 6 minutes or until thoroughly cooked, turning to brown on all sides. Remove cutlets from pan; cover and keep warm


Reduce heat to medium-low. Add shallots to pan; cook 2 minutes, stirring occasionally. Add wine; bring to a simmer. Cook 30 seconds. Serve with cutlets.


Enjoy!!! Recipe courtesy of Cooking Light!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.