To prepare sauce, add water to saucepan and bring to a boil. Add Custom Culinary® Master’s Touch® Turkey Gravy Concentrate and whisk until sauce is smooth. Add wine and sage; simmer gently for 5 to 10 minutes. Keep warm for service.
To prepare cutlets, in a large oven-safe skillet add olive oil and butter. Pan-fry cutlets over medium-high heat until golden-brown and crispy, about 2 to 3 minutes per side. Drain excess fat from pan. Top each cutlet with 1½ ounces prosciutto and 1 ounce provolone cheese.
Place pan into hot oven to warm prosciutto and melt cheese. Remove from oven when cutlet reaches minimum internal temperature of 165°F.
To serve, place cutlet on serving plate and top with 2 ounces prepared sauce around perimeter. Serve with prepared haricot verts.
Ingredients
2 qt. water
1 jar Custom Culinary® Master’s Touch® Turkey Gravy Concentrate
2 cups white wine
1/4 cup sage leaves, fresh, chopped
oil, olive, as needed
unsalted butter, as needed
32 ea. Turkey cutlets, 4 oz. portion, panko-breaded
