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Randy Mayor Photo by: Randy Mayor

Turkey Cutlets with Prosciutto

Pair this dish with garlic mashed potatoes. Garnish with sage sprigs, if desired.

Cooking Light OCTOBER 2006

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

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.

Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 26%
  • Fat: 5.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 31.1g
  • Carbohydrate: 1.6g
  • Fiber: 0.1g
  • Cholesterol: 54mg
  • Iron: 1.8mg
  • Sodium: 380mg
  • Calcium: 7mg
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Turkey Cutlets with Prosciutto recipe

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