What you need:

• Fresh Sage, thinly sliced
• Parmesan Cheese, grated (about 1/2 cup)
• Flour, 3 Tablespoons
• Olive Oil, 1 Tablespoon
• Turkey Cutlets, 8 (about 1 pound)
• Prosciutto, 8 thin slices
• Reduced Sodium Chicken Broth, 1/2 cup
• Butter, 3 Tablespoons

First, thinly slice the sage.  Then, mix the parmesan cheese and flour together.

Place turkey cutlet into cheese mixture.  Sprinkle with sage.  Place prosciutto on top and press down to make it stick.  Turn cutlet over to coat the other side.  Repeat with remaining cutlets.

Place oil in skillet over medium-high heat.  Place half of the cutlets in the skillet and cook for 3-4 minutes until golden brown on one side.  Flip and cook an additional 2-4 minutes depending on the thickness of your cutlets.  Transfer to serving platter.  Cook the other half of the cutlets.

Immediately add broth and butter to skillet.  Stir to loosen browned bits.  Continue stirring until butter is melted and sauce comes to a boil.  Pour sauce over cutlets and serve immediately.

Very yummy Italian dish!  I usually serve it with two veggies.  I hope you enjoy as much as we do!