Author Notes
Our only "given" on our Thanksgiving Day is the demanding hike or run that we take as a family that morning, which has us getting home, tired, in the early to mid-afternoon. My cheerful, flexible family is happy to eat that evening whatever I want to serve. I try to serve the meal by late afternoon, so I always choose my menu to make as much as possible in advance. Occasionally, I decide not to roast a whole bird. One year I adapted the Roman classic “Saltimbocca," using turkey instead of veal. The sage on top makes it just perfect for Thanksgiving! The clever trick of putting the sage leaves on the outside I learned from Nancy Harmon Jenkins’ “Olives and Oranges.” Not only is it prettier, but the sage leaves perfume the oil in the pan. (I left the toothpicks on one of the cutlets in the photo so you can see how to assemble them. You should remove the toothpicks before serving.) The recipe can easily be doubled. I make twice as many of these as we have guests, to serve on post-Thanksgiving sandwiches, well slathered with whatever cranberry or other mostarda were on our holiday table. I hope you enjoy this. ;o) —AntoniaJames
Ingredients
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4 four-ounce turkey scallopini (sometimes called “cutlets”), about ¼” thick (about one pound)
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4 slices prosciutto
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10 large sage leaves – 2 for the flour for dredging, the other for the scallopini
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1 sprig fresh rosemary
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Salt and freshly ground pepper
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½ cup dry white wine
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½ cup chicken stock (preferably homemade)
Directions
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If the scallopini are not of uniform thickness, flatten between parchment paper using the smooth side of a meat mallet, to even them out.
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Place a slice of prosciutto, and then two sage leaves, on each scallopine. Using flat toothpicks like straight pins, secure the sage leaves and prosciutto slices to the scallopini. (See the photo. You’ll remove the toothpicks before serving. I left them in on one of them in the photo, for the purpose of letting you see how I did it.)
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Heat a medium skillet and then add the oil. When the oil is very hot but not smoking, put the scallopini in the oil, sage and prosciutto side down and cook for 2-3 minutes, depending on the thickness of the cutlet. Turn them over and cook for 1-2 minutes. Turn off the heat and cover the skillet; let sit for 1-2 minutes. Remove to a warm plate and cover loosely.
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Shake any remaining seasoned flour from the plate into the skillet and give it a few stirs. Over medium heat, add the wine and scrape up any bits on the bottom of the skillet. Let it reduce by half and then add the stock. Cook over medium heat, stirring constantly, until the pan sauce reaches the desired consistency. Test for salt. Add freshly ground pepper.
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Remove the toothpicks from the scallopini. Spoon on the sauce. Serve with a smile.
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I hope you enjoy this. Yours most sincerely, AntoniaJames ;o)
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