Turkey Cutlets Saltimbocca

Preheat a baking sheet in the oven to 300 degrees F.

Working between two sheets of plastic wrap, pound out turkey cutlets to 1/4-inch thickness. Season each cutlet with salt and pepper.

Working one cutlet at a time, place 1-2 sage leaves on a cutlet and top with a slice of prosciutto (cut prosciutto into smaller pieces if necessary to fit turkey cutlets).

Heat a large saute pan with the olive oil over medium high heat. Adding a couple at a time, pan fry the cutlets prosciutto side down to start for about 90 seconds. Flip onto the other side and continue cooking for another 90 seconds. Transfer cooked cutlets to the baking sheet in the oven and repeat the process with the remaining cutlets.

When all turkey cutlets are cooked and in the oven, add the butter to the pan and melt. Add the wine and working with a wooden spoon scrape up the bits stuck to the pan. Reduce the wine by half and season to taste with salt and pepper.

To serve, arrange turkey saltimbocca on a platter and pour the wine pan sauce over.