Turkey Cutlets Saltimbocca

• 2 lemons
• 8 turkey cutlets
• 1/2 tsp. coarsely ground black pepper
• 24 fresh sage leaves
• 8 thin slices prosciutto
• 2 tbsp. margarine
• 13 c. dry white wine

1. Preheat oven to 250 degrees F. Place heat-safe platter in oven while oven preheats.
2. From 1 lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
3. Cut remaining lemon into wedges; set aside.
4. Place turkey cutlets between 2 sheets plastic wrap.
5. With flat side of meat mallet or with rolling pin, pound cutlets to 1/4-inch thickness.
6. Arrange cutlets on large cookie sheet; sprinkle with lemon peel and pepper.
7. Place 3 sage leaves on each cutlet.
8. Wrap 1 slice prosciutto around each cutlet, making sure cutlet stays flat; secure with toothpick if necessary.
9. (Prosciutto will not completely cover cutlet.)
10. In nonstick 12-inch skillet, heat 1 tablespoon margarine over medium-high heat until margarine browns.
11. Add 2 to 3 cutlets at a time to skillet.
12. Cook 3 to 5 minutes or just until cutlets lose their pink color throughout, turning cutlets over once.
13. Transfer cutlets to platter in oven.
14. Repeat with remaining cutlets, without adding additional margarine.
15. Transfer any meat juices from platter to skillet.
16. Add wine and lemon juice to skillet.
17. Boil 2 minutes or until mixture is reduced to 1/4 cup, scraping up any browned bits.
18. Remove skillet from heat.
19. Stir in remaining 1 tablespoon margarine.
20. Discard toothpicks if any.
21. Pour sauce over saltimbocca.
22. Serve with lemon wedges; garnish with sage leaves.

lemons, turkey cutlets, ground black pepper, sage, margarine, white wine

Taken from www.delish.com/recipefinder/turkey-cutlets-saltimbocca-1908 (may not work)