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1
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.
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2
Season each cutlet on both sides lightly with salt and pepper.
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3
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.
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4
Place 1 large sage leaf in the center of each cutlet on top of the prosciutto and secure using toothpicks.
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5
Heat 1 large nonstick skillet over high heat and melt 3 tablespoons of the butter.
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6
When hot, add half of the turkey cutlets, sage and prosciutto sides down, and cook until golden, 1 to 1 1/2 minutes.
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7
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.
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8
Transfer the cutlets to a serving platter and repeat with 3 tablespoons butter and cutlets.
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9
Set aside.
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10
Add the wine to the skillet and cook until reduced by half, 1 to 2 minutes.
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11
Finish the sauce with another 2 tablespoons of butter and cook until just melted.
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12
Serve the cutlets immediately, with some of the reduced pan drippings drizzled over the top.
