Ciao'd while glancing over my shoulder for creepy clowns.
This classic Italian dish is traditionally made with veal. Turkey (or chicken, if you wish) is a fantastic understudy and worthy of the dish’s name which means “jumps in the mouth.” I like to serve the saltimbocca with Sautéed Spinach and Garlic.
4 (1 to 1 ¼ pounds total) turkey cutlets
Kosher salt and freshly ground black pepper
2 tablespoons grated Parmesan cheese
8 fresh sage leaves
4 thin slices prosciutto
2 tablespoons olive oil
3 tablespoons unsalted butter
1/3 cup dry white wine
If the cutlets are not of uniform thickness, flatten between plastic wrap using a meat mallet or rolling pin, to even thickness Season the turkey with salt and pepper. Sprinkle with Parmesan cheese. Place two sage leaves on each cutlet. Place a slice of prosciutto on each cutlet, folding under any that overhangs the meat. Press the prosciutto gently to adhere.
In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter with the olive oil. Add the turkey, prosciutto side down, and cook until nearly cooked through, about 2 minutes. Turn over and cook until just cooked through, about 2 minutes more. Remove to a plate and keep warm.
Add the remaining tablespoon butter to the skillet and pour in the wine; cook, stirring up any browned bits, until the mixture has reduced a bit. Spoon over the turkey cutlets and serve.