Nutritional Information Calories: 180 Fat: 5.2g Protein: 31.1g Cholesterol 54mg Carbohydrates: 1.6g Sodium: 380mg Iron 1.8mg Fiber 0.1 Calcium 7mg Servings 4 servings. Time To Cook Total time: 35 minutes total. Turkey Cutlets With Imported Negroni Prosciutto Di Parma Ham This dish goes great with a side of Roberts red skin mashed potatoes Ingredients 4 Shadybrook 4 ounce each turkey breast cutlets 1/8 teaspoon salt 1/8 teaspoon black pepper 1 1/2 ounces prosciutto, julienned 2 teaspoons finely chopped fresh sage 1 tablespoon olive oil 3 tablespoons finely chopped shallots 1/3 cup dry white wine Directions Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of each cutlet with salt and pepper. Divide prosciutto into 4 equal portions; place 1 portion in the center of each cutlet. Sprinkle each portion with 1/2 teaspoon sage. Roll up cutlets, jelly-roll fashion, starting with narrow end. Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 6 minutes or until thoroughly cooked, turning to brown on all sides. Remove cutlets from pan; cover and keep warm. Reduce heat to medium-low. Add shallots to pan; cook 2 minutes, stirring occasionally. Add wine; bring to a simmer. Cook 30 seconds. Serve with cutlets.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.