Turkey Saltimbocca

Preheat the oven to 350 degrees F.

Place the flour in a wide, shallow bowl.

If the cutlets are more than a half-inch thick, place them under a sheet of plastic wrap and pound gently to the proper thickness. If you are using large turkey tenderloins, cut each one horizontally in half, then wrap and pound as needed. Use paper towels to pat the turkey dry, then season lightly on both sides with salt and pepper. Coat both sides of each cutlet in the flour, shaking off any excess. (Discard unused flour.)

Heat a large ovenproof skillet or sauté pan over medium-high heat; add 1 tablespoon butter. When it begins to brown, add the oil and then the cutlets, which should fit snugly in a single layer. Cook for 3 to 4 minutes, until the bottom sides are golden at the edges, then turn them over and cook for 2 minutes. Transfer the skillet to the oven to finish the cutlets. Bake about 5 minutes or until the internal temperature reaches 165 degrees F. Transfer the cutlets to a platter and cover loosely to keep warm.

While the cutlets are in the oven, cut the prosciutto lengthwise into thin strips. Finely chop the sage leaves (about 2 tablespoons' worth).

Return the skillet to the stove top over medium heat. Add 1 tablespoon of the butter. When it begins to brown, add the prosciutto strips and chopped sage; cook, stirring occasionally, for 1 to 2 minutes, until the prosciutto looks like crinkled ribbons.

Increase the heat to medium-high, add the wine. Bring to a boil, and cook for 1 to 2 minutes, stirring to dislodge any browned bits, until the liquid is slightly reduced.

Remove from the heat. Add the remaining tablespoon of butter, stirring until it is incorporated in the sauce.

Divide the cutlets and prosciutto among individual plates; spoon a tablespoon or two of sauce over each portion. Serve warm.