Ingredients:
1/2 pound - wild turkey breast
6 slices – Prosciutto (thin)
1 TBS – Minced garlic in olive oil
1 TBS – Chopped fresh sage
2 ounces - pure olive oil
1 tsp - salt
½ tsp ground black pepper
1 oz. roasted garlic
Approx. 10 fresh sage leaves
1 Cup - Seasoned A.P. Flour (salt and pepper)
Ingredients for Pan Sauce:
1 Cup Chablis or dry white wine
1 Cup Poultry stock or veal stock
1 ounce – Cold butter cubed
Salt and pepper to taste
Directions:
1. Cut turkey breast into 1.5 oz cutlets. Should yield approx. 6 cutlets.
2. Place cutlets on the cutting board and cover them with plastic.
3. Using a meat tenderizer pound thin no thicker than ¼ inch.
4. Remove plastic and rub cutlets with salt, pepper, minced garlic in olive oil, and fresh chopped sage. Flip over and repeat the process to season both sides.
5. Lay prosciutto flat on a work surface and place seasoned cutlet in the center. Fold the edges of the prosciutto over to completely cover the cutlets. Repeat to cover each cutlet.
6. Place 1 fresh sage leaf in the center of each cutlet on top of the prosciutto and rub with a little oil.
7. Dredge cutlets in seasoned flour, and shake off excess flour.
8. Place 1.5-ounces pure olive oil in a preheated sauté pan. Medium-high heat. Place cutlets in a pan with a couple of sage leaves and the roasted garlic. Cook 3 at a time so as to not overcrowd the pan. Brown cutlets on both sides. Remove from pan and rest on a plate. Repeat until all cutlets have been browned. Add more oil to the pan if needed.
9. Once all turkey has been cooked prepare sauce using the same pan.
10. Deglaze the pan with white wine and stock. Reduce until thick enough to coat the back side of the spoon. Once reduced add cold butter and stir until melted. Season to taste with salt and pepper.
11. Drizzle sauce over turkey cutlets and serve while warm.
*Recipe serves 2