20 Minutes 45 Minutes
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Carefully slice turkey breast in half horizontally, creating two large and flat pieces to work with. Place each piece on some plastic wrap then top with sage leaves and cover with slices of prosciutto. Cover with another piece of plastic wrap and pound each piece gently to flatten and to allow everything to adhere.
- Set up a breading station. Lightly coat each piece of turkey in flour, followed by a dip in egg, finished with breadcrumbs. Make sure each piece is nicely coated.
- Heat the oil and butter in a non-stick skillet or cast-iron pan over medium. Place each piece in and cook for 3 minutes per side, or until the turkey is cooked through and reaches an internal temperature of 165 °F.
Cook orzo to package instructions, then drain, making sure to reserve some of the starchy cooking water. Return to stove. Add wine, butter, herbs, and cheese. Bring to a boil. Reduce until orzo is coated and everything combines to create a silky sauce. Top with more cheese!
Slice turkey and serve atop of the orzo, along with some fresh lemon and additional chardonnay.