1 pound, 4 turkey cutlets
3 1/2 ounces lean prosciutto 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 porcine mushrooms, fresh or reconstituted. If dried, rinse well to remove any sediment
½ to ¾ cup white wine
½ to ¾ cup chicken stock

1. 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.

2. 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.

3. Lightly spray a large nonstick frying pan or skillet with olive oil cooking spray and sauté onion, sun dried tomatoes and mushrooms for 3 to 4 minutes. If vegetable begin to dry out, add a little of the wine or chicken stock. Add rolled turkey cutlets to pan and cook for 5 minutes until golden brown all over.

4. Pour wine and stock into skillet and simmer for 10 to 15 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 225 calories; 9 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

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