Saturday, September 18, 2010
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 turkey cutlets (about 3/4 pound)
2 tablespoons vegetable oil
4 slices deli ham
4 slices Swiss cheese
1/4 cup Sherry (or dry white wine)
1/4 cup chicken broth
2 tablespoons snipped fresh Italian parsley (optional)
In a shallow dish, combine flour, salt and pepper. Place each turkey cutlet between two pieces of plastic wrap. Using flat side meat mallet, pound turkey lightly, working from center to edges, to flatten slightly. Remove plastic wrap and dredge cutlets in flour mixture. Shake off excess.
In an extra large skillet, heat oil over medium high heat. Add cutlets; cook 2-4 minutes or until brown on bottom. Turn cutlets over; top each with a folded slice of ham and 1 slice of the cheese. Add Sherry and broth. Cook about 5 minutes until cheese melts and sauce thickens.
Transfer cutlets to a serving platter. Spoon pan drippings over cutlets. If desired, garnish with parsley. Makes 4 servings.