Turkey Cutlets Saltimbocca
Source of Recipe
Weight Watchers Message Board
Recipe Introduction
Yields: 8 main-dish servings
Prep Time: 20 minutes
Cook Time: About 15 minutes
Calories: 205
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 78 mg
Sodium: 560 mg
Carbohydrates: 1 g
Fiber: 0 g
Protein: 32 g
averages 5 pts a serving
List of Ingredients
2 lemons
8 turkey cutlets (about 2 pounds)
1/2 teaspoon coarsely ground black pepper
24 fresh sage leaves plus additional for garnish
8 thin, long slices prosciutto (about 1/3 pound)
2 tablespoons margarine or butter
1/3 cup dry white wine
Recipe
1. Preheat oven to 250� F. Place heat-safe platter in oven while oven preheats. From 1 lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lemon into wedges; set aside.
2. Place turkey cutlets between 2 sheets plastic wrap. With flat side of meat mallet or with rolling pin, pound cutlets to 1/4-inch thickness. Arrange cutlets on large cookie sheet; sprinkle with lemon peel and pepper. Place 3 sage leaves on each cutlet. Wrap 1 slice prosciutto around each cutlet, making sure cutlet stays flat; secure with toothpick if necessary. (Prosciutto will not completely cover cutlet.)
3. In nonstick 12-inch skillet, heat 1 tablespoon margarine over medium-high heat until margarine browns. Add 2 to 3 cutlets at a time to skillet. Cook 3 to 5 minutes or just until cutlets lose their pink color throughout, turning cutlets over once. Transfer cutlets to platter in oven. Repeat with remaining cutlets, without adding additional margarine.
4. Transfer any meat juices from platter to skillet. Add wine and lemon juice to skillet. Boil 2 minutes or until mixture is reduced to 1/4 cup, scraping up any browned bits. Remove skillet from heat. Stir in remaining 1 tablespoon margarine. Discard toothpicks if any. Pour sauce over saltimbocca. Serve with lemon wedges; garnish with sage leaves.
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