Turkey Cutlets With Prosciutto and Cheese

• 4 turkey breast tenderloin steaks, about 1 1/2 pounds
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/4 pound Fontina, Gruyere or Cheddar cheese
• 3 tablespoons butter
• 4 thin slices prosciutto or other ham, about 2 ounces
• 2 teaspoons dried rosemary
• 1 tablespoon chopped shallots
• 1/4 pound mushrooms, thinly sliced
• 1/4 cup chicken broth

1. Preheat grill to high.
2. Sprinkle turkey pieces with salt and pepper.
3. Cut cheese into thin slices to fit neatly in one layer, slightly overlapping, on turkey steaks.
4. Set aside.
5. Heat 2 tablespoons butter in a heavy skillet large enough to hold the turkey steaks in one layer.
6. Add the steaks and cook about 4 minutes or until nicely browned on one side.
7. Turn the steaks and top each with one slice of prosciutto.
8. Sprinkle evenly with rosemary and cover closely.
9. Cook about 3 minutes.
10. Transfer prosciutto-topped steaks to a serving dish.
11. Add remaining 1 tablespoon butter to the skillet and when it melts add shallots.
12. Cook briefly, stirring, and add mushrooms.
13. Cook, stirring, about 2 minutes.
14. Add chicken broth and stir.
15. Cook about 1 minute over relatively high heat.
16. Meanwhile, cover prosciutto-topped steaks with equal portions, and in one layer, of cheese.
17. Run briefly under the broiler until cheese melts.
18. Pour mushroom mixture over the cheese and serve hot.

turkey breast tenderloin, salt, freshly ground pepper, gruyere, butter, other ham, rosemary, shallots, mushrooms, chicken broth

Taken from cooking.nytimes.com/recipes/2366 (may not work)