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Turkey Scaloppine with Prosciutto, Gruyère, and Peas

Source of Recipe


Sunset magazine






List of Ingredients



• 1 pound boned turkey breast, skinned
  
• All-purpose flour
  
• 1/2 cup butter or margarine
  
• 1/2 pound medium-size mushrooms
  
• 1/2 cup Marsala
  
• Salt and pepper
  
• 1/4 pound thinly sliced prosciutto
  
• 1 cup (4 ounces) shredded Gruyère or Swiss cheese
  
• Hot cooked peas
  






Instructions



1. Rinse turkey, pat dry, and cut across the grain into 1/4-inch-thick slices. Place the turkey slices, one at a time, between 2 sheets of plastic wrap and pound with a flat-surfaced mallet until the meat is about 1/8-inch thick. Dip pieces in flour to coat; shake off excess.
   
   
2. Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat. Add turkey, a portion at a time, without crowding; cook, turning once, until meat is lightly browned on both sides, about 1 minute total. Add more butter, a tablespoon at a time, as needed to prevent sticking. As turkey is cooked, arrange slices on an ovenproof platter, slightly overlapping. Keep warm.
   
   
3. Add mushrooms to pan and cook, stirring, until lightly browned. Pour in Marsala and stir to scrape browned bits free. With a slotted spoon, lift mushrooms from pan; arrange next to turkey.
   
   
4. Boil pan juices over high heat, stirring until large, shiny bubbles form. Add remaining butter and stir constantly until completely blended. Remove pan from heat; season sauce to taste with salt and pepper. Keep warm.
   
   
5. Top turkey evenly with prosciutto and cheese. Broil about 6 inches from heat just until cheese is melted, 2 to 3 minutes. Pour sauce around edge of platter, allowing it to run beneath turkey; spoon peas around the turkey.
   
   Makes 4 servings.