Turkey Saltimbocca (Rice)
Yield
4 servingsPrep
10 minCook
3 minReady
15 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
|
|
| 4 ea Turkey cutle |
turkey cutlets
3/8 inches thick |
* | |
| 4 | slices |
prosciutto
folded in half |
*
|
| 4 | slices |
muenster cheese
|
|
| 8 | each |
sage leaves
fresh, julienned |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
|
|
|
turkey cutlets
3/8 inches thick |
* | ||
| 4 | slices |
prosciutto
folded in half |
*
|
| 4 | slices |
muenster cheese
|
|
| 8 | each |
sage leaves
fresh, julienned |
*
|
Directions
In large skillet, melt butter over medium-high heat.
Sprinkle cutlets with l/8 teaspoon pepper; add to hot butter, pepper side down.
Cook 1 minute.
Turn over; top with prosciutto, cheese and sage.
Cover; cook 1 minute or until cheese melts.
