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1
Preheat oven to 250 degrees F. Place heat-safe platter in oven while oven preheats.
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2
From 1 lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
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3
Cut remaining lemon into wedges; set aside.
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4
Place turkey cutlets between 2 sheets plastic wrap.
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5
With flat side of meat mallet or with rolling pin, pound cutlets to 1/4-inch thickness.
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6
Arrange cutlets on large cookie sheet; sprinkle with lemon peel and pepper.
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7
Place 3 sage leaves on each cutlet.
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8
Wrap 1 slice prosciutto around each cutlet, making sure cutlet stays flat; secure with toothpick if necessary.
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9
(Prosciutto will not completely cover cutlet.)
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10
In nonstick 12-inch skillet, heat 1 tablespoon margarine over medium-high heat until margarine browns.
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11
Add 2 to 3 cutlets at a time to skillet.
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12
Cook 3 to 5 minutes or just until cutlets lose their pink color throughout, turning cutlets over once.
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13
Transfer cutlets to platter in oven.
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14
Repeat with remaining cutlets, without adding additional margarine.
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15
Transfer any meat juices from platter to skillet.
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16
Add wine and lemon juice to skillet.
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17
Boil 2 minutes or until mixture is reduced to 1/4 cup, scraping up any browned bits.
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18
Remove skillet from heat.
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19
Stir in remaining 1 tablespoon margarine.
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20
Discard toothpicks if any.
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21
Pour sauce over saltimbocca.
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22
Serve with lemon wedges; garnish with sage leaves.
