Categories: Poultry- Turkey

Ingredients

• 2 cups reduced-sodium chicken broth
• 1 cup farro
• pinch of salt
• 1/4 cup dried cranberries
• 1 Tbsp. sage, chopped
• 1 1/4 lb. turkey cutlets
• 1/4 tsp. salt
• pinch black pepper
• 8 sage leaves
• 4 slices prosciutto
• 1 Tbsp. vegetable oil
• 2 Tbsp. butter
• 1/4 cup more chicken broth
• 1 Tbsp. butter

Directions

1. In a saucepan, combine chicken broth, farro and a pinch of salt. Simmer 25 minutes, until tender, stir in cranberries and chopped sage.
2. Meanwhile, season turkey cutlets with 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 vegetable 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 more broth and butter. Drizzle over turkey. Serve with farro pilaf.

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