Turkey Breast Scaloppine With Marsala Sauce

• 4 slices turkey breast, about 1/4 pound each
• Salt and freshly ground pepper to taste
• Flour for dredging
• 2 tablespoons butter
• 2 tablespoons olive oil
• 6 tablespoons Marsala wine
• 4 thin slices of prosciutto
• 4 thin slices Fontina or Gruyere cheese

1. Preheat the broiler to high.
2. Cover the meat with plastic wrap and pound it lightly with a meat pounder.
3. Sprinkle both sides with salt and pepper and dredge all over in a little flour.
4. Heat the butter and oil in a heavy nonstick skillet large enough to hold the slices in one layer.
5. When it is very hot add the meat.
6. Brown on both sides over high heat and transfer to a hot ovenproof serving platter.
7. Add the wine to the skillet and cook, stirring, over high heat until the wine becomes syrupy.
8. Spoon this over the meat.
9. Top each piece of meat with one slice of prosciutto and a slice of cheese.
10. Run quickly under the broiler until the cheese melts.
11. Serve.

turkey breast, salt, flour, butter, olive oil, marsala wine, thin slices, thin

Taken from cooking.nytimes.com/recipes/10369 (may not work)