A great dish for turkey any time of year!
4 turkey cutlets
6 sage leaves (large)
4 large proscuitto slices
1 cup flour
1/4 cup olive oil
2 tablespoons butter (divided)
4 shallots (peeled, thinly sliced)
1 cup dry white wine
4 tablespoons chicken stock
1/2 lemon (juiced)
1/4 cup parsley (finely chopped)
Kosher salt and freshly ground black pepper (to taste)
Cover cutlets with a piece of plastic wrap. Pound the turkey cutlets to 1/4-inch thickness. Season each cutlet with salt and pepper and lay one sage leaf on each cutlet. Lay 1 slice of prosciutto over each piece and fold in half like a book. Secure the two sides with a toothpick.
Place flour in a large shallow baking dish and season with salt and pepper. Dredge each cutlet in the seasoned flour.
In a large saute pan heat olive oil and 1 tablespoon of butter over medium-high heat. Add the turkey cutlets and cook until golden brown on both sides, about 6 minutes per side. Once you have flipped the turkey cutlets, add the shallots o the saute pan and season wiht salt and pepper. Cook until the shallots have started to caramelize, about 3 minutes. Add the white wine and chicken stock and cook over high heat until reduced by half, about 6 minutes. Swirl the lemon juice, remaining butter and the final 2 sage leaves into the pan and season with salt and pepper. Garnish with a drizzle of olive oil and parsley. Serve.
Tip: Substitute the turkey cutlet with a chicken or pork cutlet!