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 350^o 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 sauté 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 “21^st ingredient is citric acid which you can leave out!)