Ingredients
- 4 turkey breast ”steaks” sometimes referred to as turkey breast tenderloin steaks, about 1 1/4 pounds
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2 tablespoons flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon finely chopped shallots
- ¼ cup dry Marsala or sherry wine
- 4 very thin slices prosciutto, about 2 ounces
- 4 very thin slices Gruyere or Swiss cheese, about 2 ounces
- Nutritional Information
Nutritional analysis per serving (4 servings)
445 calories; 28 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 39 grams protein; 132 milligrams cholesterol; 568 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Put the turkey slices on a flat surface and pound lightly with a flat mallet. Each should be about 1/4-inch thick.
- Sprinkle the turkey pieces on both sides with salt and pepper.
- Dip the pieces in flour to coat well on both sides. Shake off excess.
- Preheat the broiler to high.
- Heat the oil and butter in a skillet and add the turkey pieces. Cook about 1 1/2 minutes or until lightly browned on one side. Turn and cook about 2 minutes longer, turning the pieces occasionally. Scatter the shallots around the turkey pieces. Cook briefly and add the Marsala. Cook about 1 minute.
- Transfer the turkey pieces to a heatproof dish and pour the wine sauce over all. Cover each piece with a slice of prosciutto. Cover the prosciutto neatly with a slice of cheese.
- Place the covered turkey pieces under the broiler, about 3 inches from the source of heat. Cook until cheese melts, 45 seconds to 1 minute. Serve immediately.
20 minutes
Dining and Cooking