Turkey Scaloppine With Prosciutto and Cheese

• 4 turkey breast ''steaks'' sometimes referred to as turkey breast tenderloin steaks, about 1 1/4 pounds
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon finely chopped shallots
• 1/4 cup dry Marsala or sherry wine
• 4 very thin slices prosciutto, about 2 ounces
• 4 very thin slices Gruyere or Swiss cheese, about 2 ounces

1. Put the turkey slices on a flat surface and pound lightly with a flat mallet.
2. Each should be about 1/4-inch thick.
3. Sprinkle the turkey pieces on both sides with salt and pepper.
4. Dip the pieces in flour to coat well on both sides.
5. Shake off excess.
6. Preheat the broiler to high.
7. Heat the oil and butter in a skillet and add the turkey pieces.
8. Cook about 1 1/2 minutes or until lightly browned on one side.
9. Turn and cook about 2 minutes longer, turning the pieces occasionally.
10. Scatter the shallots around the turkey pieces.
11. Cook briefly and add the Marsala.
12. Cook about 1 minute.
13. Transfer the turkey pieces to a heatproof dish and pour the wine sauce over all.
14. Cover each piece with a slice of prosciutto.
15. Cover the prosciutto neatly with a slice of cheese.
16. Place the covered turkey pieces under the broiler, about 3 inches from the source of heat.
17. Cook until cheese melts, 45 seconds to 1 minute.
18. Serve immediately.

turkey, salt, freshly ground pepper, flour, olive oil, butter, shallots, marsala, thin

Taken from cooking.nytimes.com/recipes/9593 (may not work)