Instructions: Dry the turkey cutlets with paper toweling. Place the seasoned bread crumbs

In a pie plate or shallow dish. In another pie plate or shallow dish pour the egg mixture.

Dip the cutlets into the egg mixture then into the bread crumbs.

Place 2 halves of prosciutto on each cutlet and roll up into a cylinder.

Slide 3 rolls onto each skewer. Lay side-by-side on a platter and refrigerate 30 minutes or longer to allow the breading to adhere. Or proceed with next step.

In a large skillet, heat the olive oil over medium heat. Add the garlic and saute until soft and fragrant. Using a slotted spoon, remove the garlic and discard. Working in batches, add the turkey skewers to the skillet and saute until golden on all sides.

Transfer to a platter. If not skewering the turkey, place the rolls in the skillet and saute until golden on all sides, then remove to a platter.

Add the wine to the skillet and boil briskly until the flavorful bits clinging to the bottom loosen. Add the chicken broth and the turkey rolls. Bring to a boil, cover tightly, reduce the heat and simmer about 15 minutes.

This recipe is for skewered turkey, or "Spiedini di Tacchino," as Petronilla "Nell" Benedict calls it in her cookbook "Italian

This dish is a winner in the do-ahead category. Thin turkey cutlets are breaded and rolled with a thin slice of prosciutto - seasoned Italian ham - into a cylinder shape, then pan sauteed in oil that has been seasoned with garlic. Benedict advises refrigerating the rolls for at least 30 minutes before sauteing to ensure the breading is adequately adhered.

The rolls can be skewered and pan sauteed in batches. Or you can saute the rolls all at once. Either way, the pan juices are deglazed with sweet marsala wine and chicken broth, which complements the turkey and prosciutto.

Benedict suggests serving the rolls on a bed of pasta or rice with parsley or cherry tomato garnish.

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