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Recipes: “Jump-in-the-mouth” turkey cutlets

A different way to serve turkey
A different way to serve turkey

Growing up, turkey was one of my favorite foods, not as much for its taste, but for what it represented for our family – a time of celebration with friends as well as family members from out-of-town. It signified a time of good cheer, surprise visitors and great sides and desserts to go with that big bird.

You might think these times were always holidays, but they weren’t. It could have been when my aunt and uncle would visit from Linthicum, MD or my maternal grandparents would come in from North Hollywood, CA before they finally moved to Virginia in 1961.

Over the years, I realized I liked turkey as much as I liked the memories that always waft through my mind whenever my family eats it. Recently, I found a recipe for “jump-in-the-mouth” turkey cutlets which will give me a different way of preparing turkey for my family than I normally do. I hope you enjoy it, also.


  • ⅓ cup all-purpose flour
  • 8 (3 ounce) turkey cutlets, about ¼ inch thick, patted dry
  • 8 fresh sage leaves or 8 small pinches rubbed dried sage
  • 8 thin slices prosciutto (about ¼ pound)
  • 4 Tablespoons olive oil
  • ¼ cup dry white wine (optional)
  • 1 cup low-sodium chicken broth
  • 3 Tablespoons unsalted butter
  • Fresh lemon juice
  • Salt and pepper, to taste


  1. Put flour on a large plate. Top each turkey cutlet with a sage leaf or pinch of dried sage, then top with a slice of prosciutto, wrapping it around the back of the cutlet, gently pressing to adhere.
  2. Press both sides of a prepared cutlet into flour. Shake off excess, making sure sage and prosciutto stay in place. Place on a plate; repeat with remaining cutlets.
  3. In a large skillet, heat 2 Tbsp of the oil over medium heat. Add 4 cutlets, sage side down, and cook until golden brown, 2 to 3 minutes. Flip cutlets and cook until golden brown and just cooked through, 2 to 3 minutes more.
  4. Transfer cutlets to a platter and tent with foil to keep warm. Repeat with remaining oil and cutlets. (If the browned bits on the bottom of the pan start to get really dark, lower the heat. Otherwise, the sauce will be bitter.)
  5. Pour off any excess oil, add wine, and briskly simmer, scraping up any bits from the bottom of the pan, until wine is almost evaporated.
  6. Add broth and briskly simmer until reduced by about two thirds, about 3 minutes. Stir in butter and lemon juice; season with salt, if needed, and pepper.
  7. Pour sauce over cutlets (on a bed of arugula, if you like) and serve.

Makes 4 servings

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