Jump In The Mouth Turkey Cutlets Recipe

Name: Jump In The Mouth Turkey Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup all-purpose flour; 8 (3 ounce) turkey cutlets, about 1/4 inch thick, patted dry; 8 fresh sage leaves or 8 small pinch rubbed dried sage; 8 thin slices prosciutto (about 1/4 lb); 4 tablespoons olive oil; 1/4 cup dry white wine (optional); 1 cup low sodium chicken broth; 3 tablespoons unsalted butter; fresh lemon juice; salt and pepper, to taste

Servings: persons

1
Put the flour on a large plate. Top each cutlet with a sage leaf and top with prosciutto and wrap it around the back of the cutlet, pressing gently to adhere.
2
Press both sides of a prepared cutlet into flour. Shake off excess, making sure sage and prosciutto stay in place. Place on a plate; repeat with remaining cutlets.
3
In a large skillet, heat 2 Tbsp of the oil over medium heat. Add 4 cutlets, sage side down, and cook until golden brown, 2 to 3 minutes. Flip cutlets and cook until golden brown and just cooked through, 2 to 3 minutes more. Transfer cutlets to a platter and tent with foil to keep warm. Repeat with remaining oil and cutlets. (If the browned bits on the bottom of the pan start to get really dark, lower the heat. Otherwise, the sauce will be bitter.).
4
Pour off any excess oil, add wine, and briskly simmer, scraping up any bits from the bottom of the pan, until wine is almost evaporated. Add broth and briskly simmer until reduced by about two thirds, about 3 minutes. Stir in butter and lemon juice; season with salt, if needed, and pepper. Pour sauce over cutlets (on a bed of arugula, if you like) and serve.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup all-purpose flour, 8 (3 ounce) turkey cutlets, about 1/4 inch thick, patted dry, 8 fresh sage leaves or 8 small pinch rubbed dried sage, 8 thin slices prosciutto (about 1/4 lb), and more.

Yes, Jump In The Mouth Turkey Cutlets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jump In The Mouth Turkey Cutlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions