This is another recipe from Weight Watcher’s new cookbook, “Fresh, Fabulous, Fast”. The fact that you wrap the cutlet with prosciutto and then grill it seemed like a great idea. Crispy bacon flavor!!
Saltimbocca is Italian for “jumps in the mouth” and it is traditionally made with veal, but making it with turkey makes it much more family friendly.
These turned out delicious! I served it with the corn saute, received with rave reviews. The asparagus was fairly thick, so I cut them lengthwise into 4 strips. This is a great recipe for the turkey cutlets that I always see in the grocery store but never know what to do with them!
Grilled Turkey Saltimbocca
- 4 (1/4-pound) turkey breast cutlets
- 4 Tbsp. soft goat cheese
- 1/4 tsp. freshly ground pepper
- 20 asparagus spears
- 8 fresh sage leaves
- 8 slices prosciutto (about 2 ounces)
Place turkey cutlets between 2 sheets of plastic wrap and lightly pound to 1/8″ thick. Spread 1 Tbsp. of the goat cheese on each cutlet. Sprinkle with pepper. Place 5 asparagus spears crosswise on each cutlet. Roll up cutlets. Place 2 sage leaves on each roll, then wrap each roll with 2 slices of prosciutto. Secure each roll with a toothpick.
Grill: Preheat grill to medium. Place rolls on grill and cook, covered, turning occasionally, until turkey is cooked though, 12-15 minutes.
Stove-top: Use a non-stick skillet over medium heat. Cook covered, turning occasionally, until turkey is cooked through, 10-12 minutes.
Each roll has 5 WWpts+.