Turkey Breast With Mozzarella and Prosciutto

• 1 1/2 pounds turkey breast (skinless and boneless)
• 2 tablespoons sweet butter
• 1 tablespoon vegetable oil
• 3/4 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

1. Preheat the oven to 400 degrees.
2. Cut the turkey breast, lengthwise, into three fillets of roughly equal thickness (each should be about half an inch thick).
3. Melt butter and oil in a skillet large enough to hold all the fillets.
4. In a bowl combine flour and salt and pepper to taste.
5. When the butter foam stops sizzling, dredge the turkey fillets in the flour, shake off excess and place in the pan.
6. Saute them for about 2 to 3 minutes a side.
7. Remove and keep them warm in the oven.
8. Deglaze the pan with the wine and juice from half the lemon.
9. Let liquid reduce by a third.
10. Pour a few tablespoons of the liquid into the bottom of a baking dish large enough to hold all 3 fillets.
11. Lay the fillets in the baking dish.
12. Sprinkle the mozzarella cheese over them, then lay on the prosciutto.
13. Put a pat of butter over each and place them in a preheated 400-degree oven for about five minutes.
14. Before serving pour any remaining liquid from the dish over the fillets and finish off with freshly squeezed lemon.

turkey breast, sweet butter, vegetable oil, flour, salt, white wine, lemon, mozzarella cheese, pats butter

Taken from cooking.nytimes.com/recipes/3046 (may not work)