TURKEY MARSALA

Steps:

• TO PREPARE THE TURKEY: Lightly pound the turkey cutlets to a uniform thickness, about 3- by 6-inches each. Season four cutlets with salt and pepper and place a prosciutto slice on each one, folding the prosciutto to make it the same size as the cutlet. Distribute the cheese over the prosciutto slices and sprinkle with the chopped sage. Lay the other four cutlets on top of the first cutlets, pressing down firmly around the edges to seal. Skewer the cutlet packages along each edge with toothpicks to hold them together. Place on a plate lightly coated with olive oil. Cover with plastic wrap and refrigerate until ready to grill. TO MAKE THE SAUCE: In a small saucepan combine the chicken broth, shallots, and lemon juice. Bring to a boil over high heat and cook until the mixture is reduced to 1/2 cup. Add the marsala wine and tomato paste and continue cooking until again reduced to 1/2 cup. Just before serving, heat the sauce over low heat and whisk in the butter, one piece at a time. Cook until the butter is incorporated and the sauce thickens slightly. Season with salt and pepper. Set aside. Lightly brush or spray both sides of the cutlet packages with oil. Grill over Direct High heat until the meat is lightly browned and firm to the touch, 5 to 6 minutes, turning once halfway through grilling time. Remove from the grill and pull out the toothpicks. Place a cutlet package on each serving plate and top with 1 to 2 tablespoons of the sauce. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.