For this recipe, any thin piece of meat would work! It would be delicious with chicken or even beef scallopine. The turkey was good, but it always tends to dry out just a little.
4 thin turkey cutlets
Fresh sage leaves, chopped
Parmesan cheese, grated
Pound the cutlets until they are very thin.
Place the chopped sage leaves and some grated parmesan cheese on top of each cutlet.
Roll then up and secure them with a toothpick.
Saute them in some olive oil until they are nice and brown on each side. I cover them to keep them moist.
Add some white wine to the pan and deglaze it.
Season with some pepper.