Turkey Cutlets with Prosciutto

Turkey Cutlets with Prosciutto Recipe
Randy Mayor
Pair this dish with garlic mashed potatoes. Garnish with sage sprigs, if desired.

Yield:

4 servings (serving size: 1 cutlet and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 180
Caloriesfromfat 26 %
Fat 5.2 g
Satfat 1.1 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 31.1 g
Carbohydrate 1.6 g
Fiber 0.1 g
Cholesterol 54 mg
Iron 1.8 mg
Sodium 380 mg
Calcium 7 mg

Ingredients

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

Preparation

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.

Note:

Melanie Barnard,

October 2006
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