Prosciutto, an Italian salt-cured ham, adds distinction to sautéed turkey cutlets.
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.