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  • January 2010
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Turkey Saltimbocca

Oh my! This recipe was so so good. It’s from Pampered Chef 29 Minutes To Dinner and for once it really did only take 30 minutes.

• 2 Tbls Sage (slices thin)
•.1 oz Parmesean Cheese (about 1T)
• 3 Tbls flour
• 3 tsp Olive Oil
• 8 Turkey Cutlets
• 8 Thin Slices Prosciutto
• 1/2 C Low Sodium Chicken Broth
• 3 Tbls Butter

• Mix cheese and flour in a shallow dish
• Thinly slice sage
• Coat turkey cutlets in flour and cheese mixure one at a time and set aside until all are coated
• Heat Oil in a 12 inch skillet
• Sprinkle sage over cutlets
• Place one slice of prosciutto on each one
• When oil is hot lay cutlets prosciutto side down and cook for 3-4 minutes. Flip and cook until done (about 3 more minutes)
• Remove from pan and immediately add butter and broth, bring to a boil while whisking.
• Pour sauce over cutlets

Since there are only two of us I used 4 cutlets instead of 8 and used the same amout of ingredients for everything else.

I did not pour the sauce, instead after it came to a boil I added the turkey back to the pan to coat and stay warm until my veggies were done.

Parmesan cheese and prosciutto have a tendancy to be salty, using non-salted butter and low sodium broth will keep the salt down. I used salted butter and regular broth, there was no need to season the meat before or after cooking.

Prosciutto is a form of cured ham. You can usually find it in your grocery store deli. A 1/4 lb will be plenty and the extras make a great snack with a sharp provalone cheese and crackers.

I served with roasted asparagus which cooks in the oven at 400 degrees for 15 minutes. Hold one of the aspargus at each end and bend until it breaks, line the broken one up with the rest of the bunch and cut to size. Discard the stems. Spread the tips on a baking sheet, drizzle with a bit of olive oil, lightly salt and pepper and bake.


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