Turkey Saltimbocca

1. 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.

2. 2

   Season each cutlet on both sides lightly with salt and pepper.

3. 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.

4. 4

   Place 1 large sage leaf in the center of each cutlet on top of the prosciutto and secure using toothpicks.

5. 5

   Heat 1 large nonstick skillet over high heat and melt 3 tablespoons of the butter.

6. 6

   When hot, add half of the turkey cutlets, sage and prosciutto sides down, and cook until golden, 1 to 1 1/2 minutes.

7. 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.

8. 8

   Transfer the cutlets to a serving platter and repeat with 3 tablespoons butter and cutlets.

9. 9

   Set aside.

10. 10

    Add the wine to the skillet and cook until reduced by half, 1 to 2 minutes.

11. 11

    Finish the sauce with another 2 tablespoons of butter and cook until just melted.

12. 12

    Serve the cutlets immediately, with some of the reduced pan drippings drizzled over the top.

* Per serving · 4 servings · Values may vary.