Turkey (or Chicken) Saltimbocca

Thin turkey cutlets are the key to quick cooking in this Italian-inspired dish, flavored with prosciutto and fresh sage.  If you don't have turkey cutlets on hand, a large chicken breast butterflied works well also. This recipe comes from the Pampered Chef's cookbook "29 minutes to dinner".  Enjoy y'all!  -Claire

2 tbsp thinly sliced fresh sage
1 oz. Parmesan cheese
3 tbsp all-purpose flour
3 tsp olive oil, divided
8 turkey breast cutlets (or 2 chicken breasts, butterflied)
8 thin slices prosciutto
1/2 cup reduced-sodium chicken broth
3 tbsp butter

1.  Thinly slice sage and set aside.  Grate cheese and toss with flour.  Add 2 tsp of the oil to skillet, heat over medium-high heat 1-3 minutes or until shimmering.

2.  As skillet heats, place one cutlet into the cheese mixture, sprinkle with sage.  Place one slice of prosciutto over sage, trimming or folding to fit. Press to adhere.  Turn cutlet to coat and set aside. Repeat with remaining cutlets.

3.  Place half of the coated cutlets into the skillet, prosciutto side down, and cook 3-4 minutes or until golden brown.  Turn cutlets and cook an additional 30 seconds and transfer to serving platter.  Place remaining 1 tsp oil in skillet; cook remaining cutlets and transfer to serving platter.

4.  Immediately add broth and butter to same skillet, stir to loosen browned bits.  Whisk or stir until butter is melted and sauce comes to a boil.

5.  To serve, pour sauce over cutlets and serve immediately.