Turkey Breast Scaloppine With Marsala Sauce

1. 1

   Preheat the broiler to high.

2. 2

   Cover the meat with plastic wrap and pound it lightly with a meat pounder.

3. 3

   Sprinkle both sides with salt and pepper and dredge all over in a little flour.

4. 4

   Heat the butter and oil in a heavy nonstick skillet large enough to hold the slices in one layer.

5. 5

   When it is very hot add the meat.

6. 6

   Brown on both sides over high heat and transfer to a hot ovenproof serving platter.

7. 7

   Add the wine to the skillet and cook, stirring, over high heat until the wine becomes syrupy.

8. 8

   Spoon this over the meat.

9. 9

   Top each piece of meat with one slice of prosciutto and a slice of cheese.

10. 10

    Run quickly under the broiler until the cheese melts.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.