TURKEY CUTLETS WITH PROSCIUTTO AND CHEESE

Turkey Cutlets With Prosciutto and Cheese image

Provided by Pierre Franey

Time 25m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

4 turkey breast tenderloin steaks, about 1 1/2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
1/4 pound Fontina, Gruyere or Cheddar cheese
3 tablespoons butter
4 thin slices prosciutto or other ham, about 2 ounces
2 teaspoons dried rosemary
1 tablespoon chopped shallots
1/4 pound mushrooms, thinly sliced
1/4 cup chicken broth

Steps:

Preheat grill to high.
Sprinkle turkey pieces with salt and pepper.
Cut cheese into thin slices to fit neatly in one layer, slightly overlapping, on turkey steaks. Set aside.
Heat 2 tablespoons butter in a heavy skillet large enough to hold the turkey steaks in one layer. Add the steaks and cook about 4 minutes or until nicely browned on one side. Turn the steaks and top each with one slice of prosciutto. Sprinkle evenly with rosemary and cover closely. Cook about 3 minutes.
Transfer prosciutto-topped steaks to a serving dish. Add remaining 1 tablespoon butter to the skillet and when it melts add shallots. Cook briefly, stirring, and add mushrooms. Cook, stirring, about 2 minutes.
Add chicken broth and stir. Cook about 1 minute over relatively high heat.
Meanwhile, cover prosciutto-topped steaks with equal portions, and in one layer, of cheese. Run briefly under the broiler until cheese melts. Pour mushroom mixture over the cheese and serve hot.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 21 grams, Carbohydrate 3 grams, Fat 51 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 24 grams, Sodium 630 milligrams, Sugar 1 gram, TransFat 1 gram