Pair this dish with garlic mashed potatoes. Garnish with sage sprigs, if desired.
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
How to Make It
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.
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These turned out great. Took the advice of others and after browing, I put in the oven at 275 to keep warm.
Then, I added a few sliced mushrooms with the shallots and a bit of Chicken broth to make a little more gravy.
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