Prosciutto, an Italian salt-cured ham,
adds distinction to sautéed turkey cutlets.
Turkey
with Prosciutto and Mushrooms
- 1 1/2 pounds fresh boneless,
skinless turkey breast cutlets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1/4 pound mushrooms, thinly sliced
2 ounces prosciutto, chopped
1/2 cup white wine
- Season turkey with salt
and pepper.
- Heat a large nonstick
skillet over medium-high heat. Add turkey and cook until golden
brown on both sides and no longer pink, about 8 minutes. Remove
from pan and hold warm.
- Add mushrooms and prosciutto
to pan. Sauté, stirring occasionally, until mushrooms
are tender, about 5 minutes.
- Return turkey to pan along
with wine and simmer for 1 minute, or until thoroughly heated.
Serve immediately.
Makes 4 servings.
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