This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 12 turkey breast cutlets, pounded thin and flat
- 4 T. olive oil, divided
- 3 ounces prosciutto, roughly chopped
- ¼ cup slivered almonds
- 1 ¼ c. fresh, coarse Italian breadcrumbs
- 1 T. finely minced fresh garlic
- 2 T. finely chopped fresh rosemary
- ¼ c. finely chopped fresh parsley
- ½ c. finely grated fresh parmesan cheese
- 1 c. dry white wine
- 2 T. cornstarch in 1 T. water
- 1 T. minced fresh parsley
Directions:
Step 1: Preheat the oven to 400 degrees.
Step 2: Lay the pounded cutlets on a cutting board to stuff.
Step 3: In a sauté pan, heat 1 T. oil and sauté the prosciutto until crispy. Add another 2 T. of olive oil and toast the almonds and breadcrumbs. Add the garlic and stir for another minute. Pour into a mixing bowl. Add the rosemary, parsley, parmesan and 1 T. oil. Mix well.
Step 4: Divide the bread filling evenly among the cutlets and roll the filled cutlets into little bundles. Place in a greased baking pan with the seams down. Sprinkle each with a little salt and pepper. If desired, brush each roulade with a little extra olive oil. Pour the wine into the baking pan and roast the roulades in the oven for 25 minutes, basting mid-way through baking. The roulades should register 165 degrees when done
Step 5: Remove the roulades to a serving platter and place the juices in a small saucepan. Bring to a simmer and stir in the cornstarch mixture. Drizzle over the roulades and garnish with parsley.
Makes 6 servings.