Turkey Breast cutlets stuffed with Proscuitto and Mozzarella (Imperiali al Tacchino)

I came to the conclusion some time ago, that almost everything tastes better with Mozzarella and Prosciutto.  Turkey Breast cutlets is no exception.  In an effort to change things up a bit, I decided in the supermarket that some turkey might not be a bad idea.  Considering the fact that veal isn't easy to find in Tupelo, MS., this is a nice alternative to chicken.   So why not?  I was pleasantly surprised. I am sure, you will be too.
Ingredients for 4 people. 
One package of Turkey breast cutlets (Approx. 2 pounds)
handful of sage (about 5 sprigs)
handful of parsley
one cup cubed Fresh Mozzarella (store bought is fine)
4 slices of proscuitto sliced in half
1 teaspoon of pepper
1 teaspoon of salt
2 cups all purpose flour
large skillet that can go in the oven
3 tablespoons olive oil
3 tablespoons vegetable oil
1 cup white wine
Lemon sliced for garnish
Remove your slices from the package and give them a rinse.  Dry with paper towels and lay flat on a cutting board that has been rubbed with lemon. Place a sheet of wax paper or plastic wrap over your cutlets.  With your mallet, flatten as much as possible.  If they look large to you, cut them in half on an angle.  Set them aside.

In the meantime, heat your oil on medium.  Dredge your slices in flour.  When you pan is hot, cook one side for just a minute and lay them in a flat dish.  This method, of cooking on slightly or warming one side is important in this dish.  This will enable you to place your stuffing on the warmed side, ultimately bundle your turkey breast and  continue to cook.  This ensures your interior cooks evenly, even though your bundles may not be all the same size.

Place them on a plate to cool.  Warmed side up. They will be slightly uneven.  Do not worry. 
Place a tiny piece of proscuitto, mozzarella, parsley, sage into the center of your triangle.  Do not worry if the pieces are slightly uneven.  You will get some shrinkage while cooking.  This is not unusual. 
Carefully bundle your Turkey rolls by folding over or rolling.  Wrap them with string like a little package.  This take practice.  Do not be frustrated when your mozzarella pops out or something doesn't hold together.  It will still be Delicious.  It doesn't have to be perfect.  Turkey is very difficult to handle because it has practically no fat.
Continue to bundle until you have about 8 or so tiny packages. Sprinkle with salt.  *Your prosciutto on the inside is salty. You do not have to salt the interior.*

Heat the same skillet back up to medium/high. Preheat your oven to 375 degrees/bake.  Slowly dredge your bundles back in flour.  Carefully place them in your hot skillet. After about 5 minutes carefully turn them.  They will be turning a pretty golden color.  At this point add your white wine and reduce for another 5 minutes.  Place in your oven for 20 minutes.  Remove from the oven, pour your pan juices over your bundles  and serve with some fresh lemon slices for garnish and some fresh sage leaves.

Buon Appetito! 

Special Note:  Be sure and clip those strings off those bundles before serving if you like.  I let my family remove the string themselves.  Serve with your favorite Pinot Grigio!~


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