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“Courtesy of Rachael Ray”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Top each turkey cutlet with half a slice of prosciutto and a whole leaf of sage.
  2. Roll up the cutlets and drizzle them with extra-virgin olive oil, then season with salt, pepper and poultry seasoning.
  3. Heat a large nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Arrange the roll-ups seam side down and cook 6 minutes on each side.
  4. After roll-ups have cooked on both sides, transfer to a platter and reserve. Add butter to the skillet and reduce heat to medium low.
  5. Add flour to melted butter and combine with a whisk. Whisk in wine and cook out, 30 seconds. Whisk in 1 1/2 cups of stock and form a gravy.
  6. Add remaining chopped sage to gravy, salt and pepper to taste.
  7. Slide roll-ups back into gravy and simmer over low heat until ready to serve.

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