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Tuesday, December 29, 2015


·         4 (4 ounce) turkey breast cutlets
·         1/8 tsp. salt
·         1/8 tsp. pepper
·         1½ ounces prosciutto, julienned
·         2 tsp. finely chopped sage
·         1 TBSP olive oil
·         3 TBSP finely chopped shallots
·         1/3 cup dry white wine

1.      Place each cutlet between 2 sheets of heavy duty plastic wrap; pound to ¼ inch thickness using meat mallet or small heavy skillet
2.      Sprinkle both sides of cutlet with salt and pepper
3.      Divide prosciutto into 4 equal portions; place one portion in the center of each cutlet
4.      Sprinkle each portion with ½ teaspoon sage and roll up cutlet, jelly-roll fashion starting with the narrow end
5.      Heat oil in a nonstick skillet over medium heat
6.      Add cutlets to pan; cook 6 minutes or until thoroughly cooked, turning and browning on all sides
7.      Remove cutlets from pan, cover and keep warm
8.      Reduce heat to medium-low
9.      Add shallots to pan, cook 2 minutes, stirring occasionally
10.  Add wine, bring to a simmer and cook for 30 seconds
11.  Serve with cutlets

Servings:  4
Serving size:  1 cutlet and 1 tablespoon sauce

Nutritional Information
Calories:  180
Fat:  6 g
Saturated Fat:  5 g                          
Cholesterol:  54 mg              
Sodium:  380 mg                  
Carbohydrate:  2 g            
Fiber:  1 g
Protein:  31 g

"The Perfect Day"
By: Nanette Cameron, RD

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