Turkey Prosciutto with Port Glaze

By ldelmas

Ingredients

• 12 turkey cutlets (breast slices), pounded to 1/4-inch thickness
• Sea salt and freshly ground black pepper
• 24 fresh sage leaves, or 2 tablespoons ground
• 12 paper- thin slices prosciutto
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1/2 cup port wine

Preparation

Step 1

Season both sides of the cutlets with salt and pepper. Place 2 sage leaves onto each piece of turkey. On top of the cutlet and sage, place 1 piece prosciutto. Press the sage and prosciutto against the cutlet to make them stick. Repeat until all the cutlets are prepared. (The cutlets may be prepared to this point up to 4 hours in advance. Cover them and place in the refrigerator. Just make sure you remove them from the refrigerator 15 minutes before cooking to let the meat come to room temperature.)

Put the olive oil and 2 tablespoons of butter in a large frying pan. When the butter is melted, add as many cutlets as will fit flat in the pan. Cook for 2 minutes on each side. As the cutlets are cooked, set ­them aside in a warm oven. Continue until all the cutlets are cooked. After removing the last cutlets from the frying pan, add the port wine. Cook until the steam disappears. Reduce the sauce by half, then turn off the heat and stir in the remaining 1 tablespoon butter until melted.

Place two cutlets on each plate and top with a little sauce.


Serves 6

Season both sides of the cutlets with salt and pepper. Place 2 sage leaves onto each piece of turkey. On top of the cutlet and sage, place 1 piece prosciutto. Press the sage and prosciutto against the cutlet to make them stick. Repeat until all the cutlets are prepared. (The cutlets may be prepared to this point up to 4 hours in advance. Cover them and place in the refrigerator. Just make sure you remove them from the refrigerator 15 minutes before cooking to let the meat come to room temperature.)

Put the olive oil and 2 tablespoons of butter in a large frying pan. When the butter is melted, add as many cutlets as will fit flat in the pan. Cook for 2 minutes on each side. As the cutlets are cooked, set ­them aside in a warm oven. Continue until all the cutlets are cooked. After removing the last cutlets from the frying pan, add the port wine. Cook until the steam disappears. Reduce the sauce by half, then turn off the heat and stir in the remaining 1 tablespoon butter until melted.

Place two cutlets on each plate and top with a little sauce.


Serves 6