- 2 tablespoons extra-virgin olive oil (EVOO)
- 8 turkey cutlets, pounded out slightly until about 1/4-inch thick
- Salt and freshly ground black pepper
- 16 slices sage
- 8 slices prosciutto or any kind of ham
- 1 cup chicken stock
- 2 tablespoons butter
- 1/4 cup (a handful) flat-leaf parsley, chopped
Preheat a large, nonstick skillet over high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
Lay the pounded turkey cutlets on a plastic cutting board and liberally season them with salt and pepper. Place 2 sage leaves in the center of each cutlet then top them with the slice of prosciutto.
Roll up each cutlet on a diagonal.
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 5-8 minutes. Once the turkey is cooked through, remove from the skillet and reserve. Add stock to the skillet, scraping up any of the brown bits with a wooden spoon. Bring up to a bubble and cook for about 2 minutes. Add the turkey rolls back to the skillet and the butter and parsley, stirring and shaking the skillet until the butter has melted. Serve with Creamy Polenta and Quick-Braised Kale alongside.