Saltimbocca

• 8 ounces turkey breast fillet
• 2 paper-thin slices prosciutto
• 2 sprigs fresh sage to yield 1 tablespoon chopped
• A few shakes of salt
• Freshly ground black pepper to taste
• 2 teaspoons olive oil
• 1/2 cup dry white wine

1. Wash and dry fillets, and pound the breasts with a rolling pin until they are less than 1/8 inch thick.
2. Arrange 1 slice of prosciutto on 1/2 of each fillet.
3. Wash, dry and chop sage, and sprinkle over prosciutto.
4. Sprinkle with a little salt and pepper, and fold the other half of the fillet over the prosciutto.
5. Press edges to seal.
6. Heat oil in small nonstick skillet until it is medium hot.
7. Add the fillets, and brown quickly on both sides, only a couple of minutes.
8. Reduce heat to low, and add wine.
9. Stir around in pan, and serve with wine poured over saltimbocca.

turkey breast fillet, paper, sage, salt, freshly ground black pepper, olive oil, white wine

Taken from cooking.nytimes.com/recipes/10045 (may not work)