- 2 tablespoons extra virgin olive oil (EVOO)
- 8 turkey cutlets, pounded out between plastic wrap until about 1/8-1/4-inch thick
- Salt and black pepper
- 16 leaves fresh sage
- 8 slices prosciutto di Parma
- 1 cup chicken stock
- 1/4 cup flat leaf parsley (a handful), chopped
- 2 tablespoons butter
Pre-heat a large nonstick skillet over high heat with two turns of the pan of EVOO, about 2 tablespoons.
Lay out the turkey cutlets on a plastic cutting board and liberally season them with salt and pepper. Place two sage leaves in the center of each cutlet, then top with the slice of proscuitto. Roll each cutlet up on a diagonal, making long and skinny rolls.
Add the turkey rolls, seam-side down, to the hot pan and brown on all sides. Once the rolls are brown, turn the heat down to medium and continue to cook until cooked through, about 7-8 minutes.
Once the turkey is cooked through, remove from the skillet and add 1 cup of stock to the skillet, scraping up any of the brown bits with a wooden spoon. Bring up to a bubble and reduce for about 2 minutes. Add the parsley and the butter, stirring and shaking the skillet until the butter has melted. Set the rolls back in the pan and turn off heat.
Serve with Creamy Polenta and Braised Kale alongside.