Turkey Scaloppine With Prosciutto and Cheese
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4turkey breast ''steaks'' sometimes referred to as turkey breast tenderloin steaks, about 1¼ pounds
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2tablespoons flour
- 2tablespoons olive oil
- 2tablespoons butter
- 1tablespoon finely chopped shallots
- ¼cup dry Marsala or sherry wine
- 4very thin slices prosciutto, about 2 ounces
- 4very thin slices Gruyere or Swiss cheese, about 2 ounces
Nutritional analysis per serving (4 servings)
646 calories; 49 grams fat; 20 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 42 grams protein; 545 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the turkey slices on a flat surface and pound lightly with a flat mallet. Each should be about ¼-inch thick.
- Step 2
Sprinkle the turkey pieces on both sides with salt and pepper.
- Step 3
Dip the pieces in flour to coat well on both sides. Shake off excess.
- Step 4
Preheat the broiler to high.
- Step 5
Heat the oil and butter in a skillet and add the turkey pieces. Cook about 1½ minutes or until lightly browned on one side. Turn and cook about 2 minutes longer, turning the pieces occasionally. Scatter the shallots around the turkey pieces. Cook briefly and add the Marsala. Cook about 1 minute.
- Step 6
Transfer the turkey pieces to a heatproof dish and pour the wine sauce over all. Cover each piece with a slice of prosciutto. Cover the prosciutto neatly with a slice of cheese.
- Step 7
Place the covered turkey pieces under the broiler, about 3 inches from the source of heat. Cook until cheese melts, 45 seconds to 1 minute. Serve immediately.
Private Notes
Comments
Fairly easy and really good. Made half the recipe (for two). Might be a little more complicated for four, as would have to sauté the cutlets in two batches.
This is from an all time favorite cookbook. Have made this for years. You can use mozzarella as the cheese. Could also use chicken cutlets.
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