Turkey Prosciutto Scallopini

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 52%
  • Fat: 21.7g
  • Saturated fat: 8.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 36.6g
  • Carbohydrate: 6.6g
  • Fiber: 0.0g
  • Cholesterol: 99mg
  • Iron: 0.0mg
  • Sodium: 567mg
  • Calcium: 0.0mg


  • 4 (4-ounce) boneless turkey breast slices
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon dried whole thyme
  • 1/4 cup all-purpose flour
  • 1 1/2 tablespoons margarine, melted
  • 1 tablespoon vegetable oil
  • 4 thin slices prosciutto
  • 1 cup (4 ounces) grated fontina cheese
  • 1 tablespoon grated Parmesan cheese
  • 1/4 cup canned ready-to-serve chicken broth


  1. Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle turkey with salt, pepper, and thyme. Dredge in flour.
  2. Cook turkey breast slices in margarine and hot oil in a large skillet over medium heat 2 to 3 minutes on each side or until tender. Transfer turkey to a greased 13- x 9- x 2-inch baking dish. Place 1 slice of prosciutto on each turkey slice. Sprinkle evenly with cheeses. Pour broth into dish. Bake, uncovered, at 350° for 15 minutes or until bubbly. Serve immediately.
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