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Turkey Cutlets with Melon Salsa

2 limes
1 1/2 c. cantaloupe
1 1/2 c. honeydew melon
1 small Kirby (pickling) cucumber
1 jalapeno chile
1/4 c. fresh basil leaves
Salt and coarsely ground black pepper
4 turkey breast cutlets
4 oz. prosciutto


Grease grill rack. Prepare outdoor grill for direct grilling over medium heat. From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lime into 4 wedges and set aside. In medium bowl, combine lime juice, cantaloupe, melon, cucumber, jalapeno, basil, and 1/4 teaspoon salt. Makes about 3 cups salsa. Sprinkle turkey cutlets with lime peel and 1/4 teaspoon pepper. Wrap turkey cutlets with prosciutto, pressing prosciutto firmly to turkey. Place turkey on hot grill rack and cook 5 to 7 minutes or until turkey loses its pink color throughout, turning over once. Transfer turkey to plate; serve with melon salsa and lime wedges.Nutritional information given is for one serving of turkey only.Each 14 cup salsa: about 10 calories, 0 g protein, 3 g carbohydrate, 0 g total fat, 0 g fiber, 0 mg cholesterol, 50 mg sodium.

Source: www.delish.com