Prep 10 mins
Cook 25 mins
A quick elegant dinner that is easy enough to throw together for a weeknight supper, yet fancy enough to serve to company.
- 6 (4 ounce) turkey breast cutlets
- 1 slice prosciutto, thin slice, cut into 6 pieces
- 3 ounces monterey jack pepper cheese, thinly sliced
- 3 tablespoons sun-dried tomatoes, drain and chop
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons minced shallots
- 3⁄4 cup dry white wine, such as chardonnay
- 2 teaspoons fresh sage, chopped or 1 teaspoon dried sage
- Place turkey cutlets between sheets of waxed paper sprinkled with water. Using flat mallet, pound cutlets to about 1/8 inch thick. Discard wax paper.
- In the center of each cutlet, place 1 piece prosciutto topped with equal amounts of the cheese and sun-dried tomatoes.
- Fold in the sides of each cutlet slightly to enclose filling, then roll up into a cylinder and secure with wooden toothpicks. Season with salt and pepper.
- In a large skillet, heat the oil over medium heat. Add the turkey roulades and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the roulades to a plate.
- Add the butter to the skillet and heat. Add the shallot and cook until softened, about 1 minute. Add the wine and sage and bring to a boil.
- Return the turkey to the skillet and simmer until the turkey shows no sign of pink when pierced to the center, about 5 minutes.
- Transfer the roulades to a serving platter, cover with foil to keep warm. Boil the sauce over high until reduced to about 6 tablespoons about 3 minutes. Pour over the roulades and serve.