Turkey cutlets with prosciutto and cheese

4 servings

Ingredients

Quantity Ingredient
4 Turkey breast tenderloin steaks ( about 1 1/2
Pounds)
Salt, to taste (if desired)
Freshly ground pepper, to taste
¼ pounds Fontina, Gruyere or Cheddar cheese
3 tablespoons Butter, divided
4 slices Prosciutto or other ham ( about 2 ounces)
2 teaspoons Dried rosemary
1 tablespoon Chopped shallots
¼ pounds Mushrooms, thinly sliced
¼ cup Chicken broth

Directions

Preheat the grill to High. Sprinkle the salt and pepper over the turkey pieces. Cut the cheese into thin slices to fit neatly in a single layer, overlapping slightly, on the turkey steaks. Set the cheese slices aside.

Heat 2 tablespoons of the butter in a heavy skillet large enough to hold the turkey steaks in a singel layer. Add the steaks and cook them for about 4 minutes, until nicely browned on 1 side. Turn the turkey pieces and top each with 1 thin slice of prosciutto and sprinkle evenly with the rosemary. Cover the skillet closely and cook the turkey for about 3 minutes.

Transfer the prosciutto-topped turkey to a serving dish. Add the remaining tablespoon of butter to the skillet and, ewhen it melts, add the shallots. Cook briefly, stirring, then add the mushrooms.

Cook, stirring, for about 2 minutes. Add the chicken broth and stir well. Cook for about 1 minute over relatively high heat.

Meanwhile, cover the prosciutto-topped turkey steaks with equal portions of the sliced cheese in a single layer. Place them briefly under the broiler until the cheese melts. Pour the mushroom mixture over the top and serve hot.

Makes 4 servings.

[60 Minute Gourmet; Pierre Franey] [The New York Times; date unknown] Posted by Fred Peters.

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