Turkey Valdostana

Culinary Setting
Boneless Breast


2 tbsp flour

6 (6 to 8 oz) BONELESS TURKEY BREAST SLICES, lbed to 1/4-inch thickness

1/4 c unsalted butter

10 Medium button mushrooms, cleaned and thinly sliced

3/4 c dry white wine

3/4 c veal stock

2 to 3 tbsp chopped fresh parsley

White pepper To taste

6 Thin slices prosciutto

6 Thin slices Fontina cheese



Lightly flour turkey slices but shake off excess flour.

Over low heat, melt butter in a heavy skillet. Add turkey and sauté until light brown on both sides. Remove with slotted spatula and reserve.

Increase heat to medium-low and add mushrooms. Sauté until juices are rendered.

Pour in wine and cook until reduced by 1/4.

Increase heat to medium-high. Add stock, parsley and pepper. Cook until reduced to 1 cup, about 10 minutes. Decrease heat to low.

Top each turkey breast with a slice of both prosciutto and Fontina. Return to skillet and cook just until cheese melts.

Transfer with a slotted spatula to warm individual plates.

Spoon mushroom sauce over top of each. Serve immediately.