Turkey Breast With Mozzarella and Prosciutto
Published November 16, 1982
- Total Time
- 25 minutes
- Rating
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Ingredients
1 ½ pounds turkey breast (skinless and boneless)
2 tablespoons sweet butter
1 tablespoon vegetable oil
¾ cup all-purpose flour
Salt and pepper to taste
1 cup dry white wine
1 lemon
1 cup grated mozzarella cheese
3 slices prosciutto
3 pats butter
Nutritional analysis per serving (3 servings)
32 grams carbs; 266 milligrams cholesterol; 996 calories; 19 grams monosaturated fat; 6 grams polyunsaturated fat; 26 grams saturated fat; 55 grams fat; 2 grams fiber; 1161 milligrams sodium; 76 grams protein; 2 grams sugar
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 oven to 400 degrees.
- Step 2
Cut the turkey breast, lengthwise, into three fillets of roughly equal thickness (each should be about half an inch thick).
- Step 3
Melt butter and oil in a skillet large enough to hold all the fillets. In a bowl combine flour and salt and pepper to taste.
- Step 4
When the butter foam stops sizzling, dredge the turkey fillets in the flour, shake off excess and place in the pan. Saute them for about 2 to 3 minutes a side. Remove and keep them warm in the oven.
- Step 5
Deglaze the pan with the wine and juice from half the lemon. Let liquid reduce by a third. Pour a few tablespoons of the liquid into the bottom of a baking dish large enough to hold all 3 fillets.
- Step 6
Lay the fillets in the baking dish. Sprinkle the mozzarella cheese over them, then lay on the prosciutto. Put a pat of butter over each and place them in a preheated 400-degree oven for about five minutes. Before serving pour any remaining liquid from the dish over the fillets and finish off with freshly squeezed lemon.
Private Notes