Turkey Saltimbocca

TURKEY SALTIMBOCCA

Though I believe that Thanksgiving is a time for roasting that enormous turkey, I do understand when people say they just don't have the time to roast such a bird. And so today, I'll share with you a recipe for Turkey Saltimbocca that might just be special enough to serve on your Thanksgiving table.

Serves 4

4	turkey cutlets (6 to 8 ounces each), trimmed of excess fat and patted dry
	Kosher salt and freshly ground black pepper
8	fresh sage leaves
4	slices Fontina cheese
8	slices prosciutto
½	cup all-purpose flour, for dredging
2	tablespoons olive oil
2	cloves garlic, peeled and finely minced
¼	cup dry white wine
¾	cup homemade chicken stock, or low-sodium canned chicken broth
1	tablespoon cornstarch
2	tablespoons unsalted butter
	Juice of ½ lemon
2	tablespoons fresh flat-leaf parsley, chopped

Working on a clean surface, season both sides of the turkey cutlets with salt and black pepper. Top each cutlet with 2 sage leaves and a slice of Fontina. Then, wrap each turkey cutlet in 2 slices of prosciutto, making sure the cheese is completely covered by the prosciutto. Dredge the turkey in the flour, coating it lightly on both sides. Set aside.


In a large skillet, warm the olive oil over medium-high heat until hot, but not smoking. Arrange the turkey cutlets in the skillet, cheese-side down, and sear until golden brown, about 3 minutes. Then, flip the turkey cutlets over and continue to sear until cooked through, 3 to 4 minutes more. Remove from the skillet and set aside.


Return the skillet to the heat and add the garlic. Cook, stirring constantly, until the garlic has softened, about 1 minute. Then, add the wine and deglaze the skillet by using a spoon to scrape up any browned bits stuck to the bottom. In a separate container, whisk together the chicken stock and cornstarch. Add the chicken stock mixture to the skillet and simmer until slightly thickened. Remove from the heat and stir in the butter, lemon juice, and parsley. Season the sauce to taste with salt and black pepper, and serve with the turkey cutlets.