Sunday, January 15, 2012

Turkey Saltimbocca

The other night, my husband asked how "we" were thinking of preparing the turkey cutlets that he bought for dinner. He suggested a Saltimbocca or Cordon Bleu... and asked if turkey could be substituted for these dishes usually made with veal. No problem!!
Below is the recipe I created -- again, not following any one recipe and using ingredients that I had on hand .  It was delish, easy, on the table in less than 30 minutes, and I have taken efforts to "health-ify" it.  Enjoy!


Turkey Saltimbocca 
Serves 4

Ingredients

1 package (~1 1/2 pounds) turkey breast cutlets
Trader Joe's 21 Seasoning Salute**
4 ounces thinly sliced prosciutto (splurge on top quality, it’s only 4 ounces)
Fresh sage leaves
Flour (~1/2 cup for dredging)
1 tablespoon olive oil
3 tablespoons butter, unsalted, divided
Low-fat Swiss cheese, 2 slices, each cut in half (if you are not a fan of Swiss cheese, use Muenster or Provolone)
1/4 cup fat free chicken broth
1/4 cup dry vermouth (you can also use dry white wine)
Directions
  1. Pre-heat oven to 350o F. 
  2. Place turkey breast cutlets between waxed paper and pound to a thickness of 1/8” to 1/4-inch. 
  3. Season one side of each cutlet with Trader Joe's 21 Seasoning Salute*.
  4. Lay 1 slice of prosciutto on top of each seasoned  turkey cutlet.
  5. Place 1-2 sage leaves on top of each prosciutto slice.
  6. Fold each cutlet in half (on the short end - like closing a book!).
  7. Dredge both sides of each cutlet in flour.
  8. Heat the olive oil in a large cast iron skillet over medium high heat.
  9. Add 2 tablespoons of the butter and melt over medium heat.
  10. Add the turkey cutlets to the skillet and saut√© until golden, about 2 to 2 ½ minutes.
  11. Turn the cutlets over and continue to cook the other side until just cooked through and lightly golden, about 2 minutes longer.
  12. Top the cutlets with cheese and transfer them to an oven proof serving platter. Place in oven just long enough to melt cheese (about 5 minutes).
  13. Meanwhile, add the chicken broth and vermouth (or wine) to the hot skillet over medium high heat and simmer about 2 minutes. Whisk in remaining tablespoon of butter and cook until just melted.
  14. Serve the cutlets immediately, with some of the pan sauce drizzled over the top.
** If you don’t have a Trader Joe's near you to get this spice, mix together your own concoction of all (or some) of the following spices: Black Pepper, Celery Seed, Cayenne Pepper, Parsley, Basil, Marjoram, Bay Leaf, dried onion, Oregano, Thyme, Savory, Rosemary, Cumin, Dry Mustard, Coriander, Garlic, Orange Zest, Tomato Granules, Lemon Zest. (The “21st ingredient is citric acid which you can leave out!)