- 1 1/2 pounds very thinly sliced turkey cutlets, about 1/4-inch thick
- Salt and freshly ground white pepper
- 4 ounces thinly sliced prosciutto
- Fresh sage leaves
- 8 tablespoons unsalted butter, divided
- 3/4 cup dry white wine
If the turkey cutlets you have purchased are thicker than 1/4-inch, place each cutlet between pieces of plastic wrap and pound until a uniform thickness of between 1/8 and 1/4-inch is achieved. Season each cutlet on both sides lightly with salt and pepper. Cut the prosciutto slices so that they are of similar size as the cutlets and lay 1 slice of prosciutto on top of each turkey cutlet. Place 1 large sage leaf in the center of each cutlet on top of the prosciutto and secure using toothpicks.
Heat 1 large nonstick skillet over high heat and melt 3 tablespoons of the butter. When hot, add half of the turkey cutlets, sage and prosciutto sides down, and cook until golden, 1 to 1 1/2 minutes. Turn the cutlets to the second side and continue to cook until lightly golden on the second side and just cooked through, 1 to 1 1/2 minutes longer. Transfer the cutlets to a serving platter and repeat with 3 tablespoons butter and cutlets. Set aside. Add the wine to the skillet and cook until reduced by half, 1 to 2 minutes. Finish the sauce with another 2 tablespoons of butter and cook until just melted. Serve the cutlets immediately, with some of the reduced pan drippings drizzled over the top.
Recipe courtesy Emeril Lagasse, 2007
Recipe courtesy of Rachael Ray