Turkey Steaks With Parma Prosciutto

• 4 turkey slices from the breast, about 1/3 pound each
• Salt and freshly ground pepper to taste
• 4 tablespoons instant flour
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 tablespoons Marsala wine
• 4 thin slices prosciutto di Parma
• 4 thin slices Fontina or Gruyere cheese
• 4 tablespoons coarsely chopped fresh basil or Italian parsley

1. Preheat the broiler.
2. Pound the turkey slices lightly with a meat pounder or flat mallet without breaking the fibers.
3. Sprinkle on both sides with salt and pepper.
4. Dredge all over with the flour and shake off the excess.
5. Heat the oil and butter in a non-stick skillet large enough to hold the slices in one layer.
6. When it is very hot add the turkey slices and brown quickly on both sides.
7. Cook for a few minutes more.
8. Transfer to a baking dish large enough to hold the pieces in one layer.
9. Keep warm.
10. Add the wine to the skillet and cook, stirring, over high heat until the wine becomes syrupy.
11. Spoon the sauce over the turkey slices and top each piece with one slice of prosciutto and one slice of cheese.
12. The prosciutto should be entirely covered with the cheese.
13. Place under the broiler until the cheese melts.
14. Sprinkle with basil and serve.

turkey slices from the breast, salt, flour, olive oil, butter, marsala wine, thin slices prosciutto, thin, fresh basil

Taken from cooking.nytimes.com/recipes/9492 (may not work)