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)
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 cutting board and cover 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, fresh chopped sage. Flip over and repeat process to season both sides.
5. Lay prosciutto flat on work surface and place seasoned cutlet in center. Fold edges of prosciutto over to completely cover cutlets. Repeat to cover each cutlet.
6. Place 1 fresh sage leaf in center of each cutlet on top of prosciutto and rub with a little oil.
7. Dredge cutlets in seasoned flour, shake off excess flour.
8. Place 1.5-ounces pure olive oil to preheated sauté pan. Medium high heat. Place cutlets in pan with a couple sage leaves and the roasted garlic. Cook 3 at a time as to not overcrowd pan. Brown cutlets on both sides. Remove from pan and rest on plate. Repeat until all cutlets have been browned. Add more oil to pan if needed.
9. Once all turkey has been cooked prepare sauce using same pan.
10. Deglaze pan with white wine and stock. Reduce until thick enough to coat back side of 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