Turkey Steaks With Parma Prosciutto
- Total Time
- 30 minutes
- Rating
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Ingredients
- 4turkey slices from the breast, about ⅓ pound each
- Salt and freshly ground pepper to taste
- 4tablespoons instant flour
- 2tablespoons olive oil
- 1tablespoon butter
- 4tablespoons Marsala wine
- 4thin slices prosciutto di Parma
- 4thin slices Fontina or Gruyere cheese
- 4tablespoons coarsely chopped fresh basil or Italian parsley
Nutritional analysis per serving (4 servings)
314 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 25 grams protein; 393 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the broiler.
- Step 2
Pound the turkey slices lightly with a meat pounder or flat mallet without breaking the fibers. Sprinkle on both sides with salt and pepper. Dredge all over with the flour and shake off the excess.
- Step 3
Heat the oil and butter in a non-stick skillet large enough to hold the slices in one layer. When it is very hot add the turkey slices and brown quickly on both sides. Cook for a few minutes more. Transfer to a baking dish large enough to hold the pieces in one layer. Keep warm.
- Step 4
Add the wine to the skillet and cook, stirring, over high heat until the wine becomes syrupy. Spoon the sauce over the turkey slices and top each piece with one slice of prosciutto and one slice of cheese. The prosciutto should be entirely covered with the cheese. Place under the broiler until the cheese melts. Sprinkle with basil and serve.
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