Turkey Scaloppine With Prosciutto, Gruyere & Peas

Rinse turkey, pat dry, and cut across the grain into 1/4-inch-thick slices. Place slices one at a time between 2 sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/8 inch thick. Dip pieces in flour to coat; shake off excess.

Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat. Add turkey, a portion at a time, without crowding; cook, turning once, until meat is lightly browned on both sides (about 1 minute total). Add more butter, a tablespoon at a time, as needed to prevent sticking. As turkey is cooked, arrange on an ovenproof platter, slightly overlapping slices; keep warm.

Add mushrooms to pan and cook, stirring, until lightly browned. Pour in Marsala and stir to scrape browned bits free. With a slotted spoon, lift mushrooms from pan; arrange next to turkey.

Boil pan juices over high heat, stirring, until large, shiny bubbles form. Add remaining butter and stir constantly until completely blended. Remove pan from heat; season sauce to taste with salt and pepper. Keep warm.

Top turkey evenly with prosciutto and cheese.

Broil about 6 inches below heat just until cheese is melted (2 to 3 minutes). Pour sauce around edge of platter, allowing it to run beneath turkey; spoon peas around turkey.