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1
Place the turkey steaks between sheets of plastic wrap and pound them evenly, with a meat pounder or flat mallet without breaking the flesh, until the fillets are about 1/4-inch thick.
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2
Sprinkle with salt and pepper.
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3
Dredge lightly in the flour and shake off the excess.
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4
Heat the oil in a nonstick skillet large enough to cook the turkey pieces in one layer.
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5
Scatter the mushrooms around the turkey and cook over high heat about 2 minutes or until golden brown on one side.
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6
Turn the turkey and cook about one minute more on the other side.
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7
Remove the turkey and the mushrooms and place on a warm platter.
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8
Keep warm.
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9
In the same skillet, without removing the oil, saute the prosciutto briefly, about 15 seconds.
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10
Add the butter and garlic clove to the pan.
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11
Return the turkey and the mushrooms to the pan along with any juices that have accumulated around the turkey.
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12
Place a slice of prosciutto over each.
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13
Sprinkle the sage over the prosciutto and pour the Marsala into the pan.
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14
Cover and cook for about one minute.
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15
Remove and serve immediately.
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16
Spoon equal portions of the broccoli rabe dish onto four warm serving plates.
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17
Top each serving with the turkey and mushrooms.
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18
Pour the sauce over and sprinkle with parsley.
