This turkey-twist on a classic veal dish is ready in minutes. The key? Thinly pounded turkey breast. If you can’t find turkey scaloppini in the stores, buy boneless turkey breast and make your own — again in minutes.
- If you can’t find turkey scallopini, cut a boneless, skinless turkey breast into four equal pieces. Place two pieces in a large plastic resealable freezer bag. Seal, leaving a tiny gap for air to escape, and pound the turkey pieces flat with a rolling pin or meat mallet.
- When the meat is about ¼” (.5 cm) thick, remove the scallopini from the bag and repeat with the remaining 2 pieces.
- Place 2 to 3 sage leaves on each piece of turkey. It will stick best if placed on the side that was pounded. Wrap with the prosciutto to hold the leaves in place. Press gently to seal.
- In a large skillet, heat the oil over medium-high heat. Cook the turkey for 2 minutes a side or until golden and cooked all the way through. If
- your pan isn’t large enough to hold all 4 pieces, cook in two batches. Remove the breasts from the pan and place on a
- warm platter.
- In a small bowl, whisk together the wine, lemon juice, cornstarch and salt until smooth.
- Pour the wine mixture into the still hot skillet and bring to a boil, whisking up all the browned bits of turkey and prosciutto from the bottom of the pan. Reduce heat to a gentle boil and cook, stirring constantly, for 1 minute or until the sauce begins to thicken.
- Add the butter and stir until smooth. Spoon the sauce over the turkey breasts.
- Garnish with a grinding of black pepper and lemon wedges. Serve immediately.