Turkey Cutlets with Prosciutto and Farro Pilaf
- 1 of 1 In a saucepan, combine 2 cups broth, farro and a pinch of salt. Simmer 25 minutes, until tender; stir in cranberries and 1 tbsp chopped sage. Meanwhile, season cutlets with 1/4 tsp salt and a pinch of pepper; place 2 sage leaves on each cutlet and top with a slice of prosciutto, pressing it into turkey. Heat oil and butter in a 12-inch nonstick skillet over medium-high heat. Cook cutlets, prosciutto side down, 2 minutes; turn and cook 3 minutes. Remove turkey and stir in 1/4 cup more broth and 1 tbsp butter. Drizzle over turkey. Serve with farro pilaf and a salad.
Servings Per Recipe: 4
Per Serving: 45 g pro., 4 g fiber, 391 kcal cal., 32 g carb., 9 g Fat, total