Turkey Saltimbocca

Makes 4 servings

Thin turkey cutlets are the key to quick cooking in this Italian-inspidred dish, flavored with prosciutto and fresh sage.

ingredients

1
Thinly slice sage and set aside. Grate cheese into coating tray or dish for dredging and toss with flour. Add 2 tsp of the oil to a 12 inch skillet; heat over medium-high heat 1-3 minutes or until shimmering.
2
As skillet heats, place one cutlet into cheese mixture; sprinkle with sage. Place one slice of prosciutto over sage, trimming or folding to fit. Press to adhere. Turn cutlet to coat and lay in second tray or dish. Repeat with remaining cutlets.
3
Place half of the coated cutlets into skillet, prosciutto side down, and cook 3-4 minutes or until golden brown. Turn cutlets; cook an additional 30 seconds and transfer to serving platter. Place remaining 1 tsp oil in skillet; cook remaining cutlets and transfer to serving platter.
4
Immediately add broth and butter to same skillet; using a flat whisk, stirring to loosen browned bits. Continue whisking until butter is melted and sauce comes to a boil.
5
To serve, pour sauce over cutlets and serve immediately.