Turkey Cutlets with Prosciutto

Gluten Free
Dairy Free
Health score
3%
Turkey Cutlets with Prosciutto
45 min.
4
220kcal

Suggestions


Imagine treating yourself to a delectable dish that not only satisfies your taste buds but also fits perfectly into a gluten-free and dairy-free lifestyle. Our Turkey Cutlets with Prosciutto is just the ticket! This tantalizing meal is designed for those who appreciate the harmonious blend of flavors and textures, making it perfect for lunch, dinner, or any main course occasion.

With just a short prep time of 45 minutes, you can enjoy juicy turkey breast cutlets wrapped around rich prosciutto, complemented by the aromatic notes of fresh sage. The dish is not only impressive in taste but is also easy to prepare, making it a fantastic option for busy weeknights or lunch get-togethers.

You'll love how the pan-searing creates a beautiful golden crust, locking in the moisture and flavor of the turkey, while the sautéed shallots and white wine reduction elevate the dish to gourmet status. Plus, each serving is a generous 220 calories, allowing you to indulge without any guilt! Whether you're looking to impress guests or enjoy a cozy night in, this recipe is bound to become a staple in your culinary repertoire. Get ready to embark on a delightful culinary journey with these stunning Turkey Cutlets with Prosciutto!

Ingredients

  • 0.1 teaspoon pepper black
  • 0.3 cup cooking wine dry white
  • teaspoons sage fresh finely chopped
  • tablespoon olive oil 
  • 1.5 ounces pancetta julienned
  • 0.1 teaspoon salt 
  • tablespoons shallots finely chopped
  • 16 ounce turkey breast cutlets 

Equipment

  • frying pan
  • plastic wrap
  • meat tenderizer

Directions

  1. 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.
  2. 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.
  3. Sprinkle each portion with 1/2 teaspoon sage.
  4. Roll up cutlets, jelly-roll fashion, starting with narrow end.
  5. Heat oil in a large nonstick skillet over medium-high heat.
  6. Add cutlets to pan; cook 6 minutes or until thoroughly cooked, turning to brown on all sides.
  7. Remove cutlets from pan; cover and keep warm. Reduce heat to medium-low.
  8. Add shallots to pan; cook 2 minutes, stirring occasionally.
  9. Add wine; bring to a simmer. Cook 30 seconds.
  10. Serve with cutlets.

Nutrition Facts

Calories220kcal
Protein59.03%
Fat36.78%
Carbs4.19%

Properties

Glycemic Index
19.25
Glycemic Load
0.39
Inflammation Score
-1
Nutrition Score
6.1708695733029%

Flavonoids

Malvidin
0.01mg
Catechin
0.15mg
Epicatechin
0.11mg
Hesperetin
0.08mg
Naringenin
0.08mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:220.02kcal
11%
Fat:8.29g
12.75%
Saturated Fat:1.93g
12.04%
Carbohydrates:2.13g
0.71%
Net Carbohydrates:1.8g
0.65%
Sugar:0.78g
0.87%
Cholesterol:77.89mg
25.96%
Sodium:197.24mg
8.58%
Alcohol:2.06g
100%
Alcohol %:1.66%
100%
Protein:29.94g
59.88%
Copper:3.04mg
152.2%
Manganese:0.15mg
7.71%
Vitamin E:0.55mg
3.69%
Vitamin B6:0.06mg
3.22%
Selenium:2.25µg
3.21%
Iron:0.51mg
2.82%
Vitamin B1:0.04mg
2.52%
Phosphorus:23.88mg
2.39%
Vitamin B3:0.46mg
2.32%
Vitamin K:2.35µg
2.24%
Potassium:65.44mg
1.87%
Magnesium:6.66mg
1.66%
Zinc:0.2mg
1.33%
Fiber:0.33g
1.31%
Calcium:12.02mg
1.2%
Source:My Recipes