1 pound, 4 turkey cutlets
3 1/2 ounces lean prosciutto or Italian ham cut into 8 thin strips
8 sage leaves
Olive oil cooking spray
1 onion finely chopped
1 clove garlic, minced or pressed
½ cup julienne sun dried tomatoes
½ cup dried and reconstituted porcine mushrooms or 2 cups fresh sliced mushrooms. If dried, rinse well to remove any sediment after reconstituting.
½ to ¾ cup white wine
½ to ¾ cup chicken stock

Place turkey cutlets between sheets of wax paper or plastic wrap and lightly pound with a wooden mallet or rolling pin to between ½ and ¼ inch thickness. Then cut each cutlet in half lengthwise. Trim prosciutto to fit each piece of turkey and place on top of meat. Lay a sage leaf on top of prosciutto roll cutlet up into a spiral and secure with a toothpick.

Lightly spray a large nonstick frying pan or skillet with olive oil cooking spray and preheat on medium high for 2 to 3 minute. Add turkey spirals to pan and cook until browned on all sides 3 to 4 minutes. Remove spirals from pan, cover to keep warm and set aside.

Add onion, sun dried tomatoes and mushrooms to pan and sauté for 3 to 4 minutes. If vegetable begin to dry out, add a little of the wine or chicken stock. Pour wine and stock into skillet and return turkey cutlets to pan simmer all ingredients together about 10 minutes, do not over cook turkey. Remove cutlets from pan and set aside in a covered serving dish to keep warm.

Increase heat to medium high and reduce sauce for two to three minutes. Pour sauce over cutlets and serve immediately with polenta or risotto.

Yield: 4 servings two cutlets with 1/2 cup sauce each at approximately 200 calories; 8 grams total fat; 0.5 gram saturated fat; 78 milligrams cholesterol; 17.3 grams carbohydrate; 5.7 grams dietary fiber; 34.4 grams protein; 955 milligrams sodium.

Traditional Version: 479 calories; 23.3 grams fat vs. 225 Calories and 9 grams fat

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