An Italian-style basil and melon salsa tops these luscious and lean grilled cutlets. When buying cutlets, make sure not to get the ones that are very thinly sliced for scaloppini.
Prosciutto-Wrapped Turkey Cutlets
An Italian-style basil and melon salsa tops these luscious and lean grilled cutlets. When buying cutlets, make sure not to get the ones that are very thinly sliced for scaloppini.
Ingredients
4 SERVINGS
- 2 limes
- 1½ cups chopped peeled cantaloupe
- 1½ cups chopped peeled honeydew melon
- 1 small kirby cucumber shredded (½ cup)
- 1 jalapeño chile seeded and finely chopped
- ¼ cup loosely packed fresh basil leaves chopped
- ¼ teaspoon salt
- 4 turkey breast cutlets 1 pound total
- ¼ teaspoon coarsely ground black pepper
- 8 thin slices prosciutto 4 ounces
Instructions
- Grease grill rack.
- Prepare outdoor grill for direct grilling over medium heat.
- From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
- Cut remaining lime into 4 wedges and set aside.
- In medium bowl, combine lime juice, both melons, cucumber, jalapeño, basil, and salt.
Makes about 3 cups salsa.
- Sprinkle turkey cutlets with lime peel and pepper.
- Wrap each cutlet with 2 pieces prosciutto, pressing prosciutto firmly onto turkey.
- Place turkey on hot grill rack over medium heat and cook 5 to 7 minutes, until turkey loses its pink color throughout and instant-read thermometer registers 165°F when inserted horizontally into center, turning over once.
- Transfer turkey to plate; serve with salsa and lime wedges.