Tender turkey tenderloins take center stage in this classic Italian dish with savory, mushroomy sauce. This is a great change-of-pace main course for an Easter lunch or dinner, beautiful but also fast.
Hot Cooked Polenta or Mashed Potatoes to serve (optional)
In a shallow bowl combine the flour, salt and pepper.
Heat the oil in a very large skillet over medium high heat.
Dredge the cutlets in the flour mixture, and when the oil is hot, place them in the pan, making sure not to crowd them.
Cook for about 3 minutes, until the bottom is golden brown, then flip and cook for another 3 to 4 minutes, until the bottom is browned and the turkey is cooked through.
Remove the turkey from the pan to a platter.
Return the skillet to medium heat and add the prosciutto. Stir until the prosciutto is crisp and browned, about 4 minutes.
Transfer the crisp prosciutto to a paper towel to drain. Pour off all but 1 tablespoon fat.
Return the pan to medium high heat and add the mushrooms. Cook, stirring occasionally, until the mushrooms are browned and any liquid has evaporated.
Add the shallots and garlic, and stir for one more minute until you can smell the garlic.
Remove the pan from the heat to pour in the wine, then return to heat and add the broth. Stir and scrape until all of the browned bits come loose and the liquid reduces and starts to become a syrupy sauce.
Remove from the heat, add any juices that have accumulated on the plate from the turkey and the cream, return to a simmer, and stir in the butter until melted.
Season with salt and pepper to taste and stir in half of the parsley.
Pour the sauce over the turkey on the platter, and sprinkle with the rest of the parsley.
Serve with the polenta or mashed potatoes, if desired.