Turkey Saltimbocca

12  pieces		turkey cutlets, 2 packages
6  servings		prosciutto di Parma, cut in 1/2 across the center of the ham
2  tablespoons		12 leaves whole fresh sage plus finely chopped
4  tablespoons		Extra-virgin olive oil for drizzling, plus divided
1/2		Salt and pepper
3  teaspoons		teaspoons poultry seasoning, 2/3 palm full
2  tablespoons		butter
2  tablespoons		all-purpose flour
1/2  cup		dry white wine, eyeball it
2  cups		chicken stock, divided

Tip: For nutritional information on all the ingredients in Turkey Saltimbocca just click on each ingredient name. Then adjust the serving size for any Turkey Saltimbocca ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1)Top each turkey cutlet with half a slice of prosciutto and a whole leaf of sage.
2)Roll up the cutlets and drizzle them with extra-virgin olive oil, then season with salt, pepper and poultry seasoning.
3)Heat a large nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
4)Arrange the roll-ups seam side down and cook 6 minutes on each side.
5)Continue with the side dishes, see below, while turkey cooks. After roll-ups have cooked on both sides, transfer to a platter and reserve. Add butter to the skillet and reduce heat to medium low.
6)Add flour to melted butter and combine with a whisk.
7)Whisk in wine and cook out, 30 seconds. Whisk in 1 1/2 cups of stock and form a gravy.
8) Add remaining chopped sage to gravy, salt and pepper to taste. Slide roll-ups back into gravy and simmer over low heat until ready to serve.