2turkey breasts (about 350gm each), skin removed60 ml (¼ cup)olive oilFor dusting:seasoned plain flour30 gmbutter, coarsely chopped2 tbspcoarsely chopped sage200 mldry white wine250 gmfrozen cranberries (see note)8thin slices prosciutto, torn
Cut each turkey breast horizontally into 6 thin slices. Pound each between two pieces of plastic wrap with a meat mallet to 5mm thick, set aside.
Heat half the olive oil in a large frying pan over medium-high heat. Dust turkey slices in flour, shaking off excess, and cook in batches until golden and cooked through (2-3 minutes each side). Remove from pan, keep warm. Add butter and sage to pan and cook until sage is crisp (1-2 minutes). Deglaze pan with wine and reduce by half (4-6 minutes), add cranberries to warm through (1-2 minutes), season to taste. Serve turkey hot drizzled with pan juices, scattered with prosciutto.
Note Frozen cranberries are available from select delicatessens; defrost before use.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.