Turkey Roulades With Pepper Jack and Prosciutto

“A quick elegant dinner that is easy enough to throw together for a weeknight supper, yet fancy enough to serve to company.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place turkey cutlets between sheets of waxed paper sprinkled with water. Using flat mallet, pound cutlets to about 1/8 inch thick. Discard wax paper.
  2. In the center of each cutlet, place 1 piece prosciutto topped with equal amounts of the cheese and sun-dried tomatoes.
  3. Fold in the sides of each cutlet slightly to enclose filling, then roll up into a cylinder and secure with wooden toothpicks. Season with salt and pepper.
  4. In a large skillet, heat the oil over medium heat. Add the turkey roulades and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the roulades to a plate.
  5. Add the butter to the skillet and heat. Add the shallot and cook until softened, about 1 minute. Add the wine and sage and bring to a boil.
  6. Return the turkey to the skillet and simmer until the turkey shows no sign of pink when pierced to the center, about 5 minutes.
  7. Transfer the roulades to a serving platter, cover with foil to keep warm. Boil the sauce over high until reduced to about 6 tablespoons about 3 minutes. Pour over the roulades and serve.

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