Source: dLife

Prosciutto and sage stuffed turkey cutlets served with white wine and shallot sauce.

Servings

4 serving turkey breast cutlets
0.12 tsp salt
0.12 tsp black pepper
1.5 oz prosciutto , julienned
2 tsp fresh sage , finely chopped
1 tbsp olive oil
3 tbsp shallots, chopped
0.33 cup white wine (dry)

1 Place cutlets between 2 layers of plastic wrap and flatten, with mallet or rolling pin to 1/4" inch thick.
2 Season cutlets with salt and pepper. Divide prosciutto and sage, and place in center each cutlet. Roll each cutlet and secure with toothpicks.
3 In large skillet, add oil and heat over medium-high. Cook cutlets 6 minutes on each side until fully cooked.
4 Remove cutlets from pan, cover, and set aside. Reduce heat to medium-low and add shallots. Sauté shallots for 2 minutes. Add wine and simmer 30 seconds. Serve sauce over cutlets.