Turkey Roulades With Pepper Jack and Prosciutto Recipe

Name: Turkey Roulades With Pepper Jack and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (4 ounce) turkey breast cutlets; 1 slice prosciutto, thin slice, cut into 6 pieces; 3 ounces monterey jack pepper cheese, thinly sliced; 3 tablespoons sun-dried tomatoes, drain and chop; ¼ teaspoon salt; ⅛ teaspoon fresh ground black pepper; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 tablespoons minced shallots; ¾ cup dry white wine, such as chardonnay; 2 teaspoons fresh sage, chopped or 1 teaspoon dried sage

Servings: persons

6 (4 ounce) turkey breast cutlets
1 slice prosciutto, thin slice, cut into 6 pieces
3 ounces monterey jack pepper cheese, thinly sliced
3 tablespoons sun-dried tomatoes, drain and chop
¼ teaspoon salt
⅛ teaspoon fresh ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 tablespoons minced shallots
¾ cup dry white wine, such as chardonnay
2 teaspoons fresh sage, chopped or 1 teaspoon dried sage

1
Place turkey cutlets between sheets of waxed paper sprinkled with water.
2
Using flat mallet, pound cutlets to about 1/8 inch thick.
3
Discard wax paper.
4
In the center of each cutlet, place 1 piece prosciutto topped with equal amounts of the cheese and sun-dried tomatoes.
5
Fold in the sides of each cutlet slightly to enclose filling, then roll up into a cylinder and secure with wooden toothpicks.
6
Season with salt and pepper.
7
In a large skillet, heat the oil over medium heat.
8
Add the turkey roulades and cook, turning occasionally, until browned on all sides, about 10 minutes.
9
Transfer the roulades to a plate.
10
Add the butter to the skillet and heat.
11
Add the shallot and cook until softened, about 1 minute.
12
Add the wine and sage and bring to a boil.
13
Return the turkey to the skillet and simmer until the turkey shows no sign of pink when pierced to the center, about 5 minutes.
14
Transfer the roulades to a serving platter, cover with foil to keep warm.
15
Boil the sauce over high until reduced to about 6 tablespoons about 3 minutes.
16
Pour over the roulades and serve.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 (4 ounce) turkey breast cutlets, 1 slice prosciutto, thin slice, cut into 6 pieces, 3 ounces monterey jack pepper cheese, thinly sliced, 3 tablespoons sun-dried tomatoes, drain and chop, and more.

Yes, Turkey Roulades With Pepper Jack and Prosciutto 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.

Turkey Roulades With Pepper Jack and Prosciutto

How did you like this recipe?

Frequently Asked Questions