Prosciutto-Wrapped Turkey Cutlets with Basil-Melon Salsa

When buying turkey cutlets for this recipe, make sure not to get the ones that are very thinly sliced for scaloppine.

PREP: 20 minutes GRILL: 5 to 7 minutes

MAKES: 4 main-dish servings

2 limes

1 ½ cups chopped, peeled cantaloupe

1 ½ cups chopped, peeled honeydew melon

1 small Kirby cucumber, shredded (½ cup)

1 jalapeño chile, seeded and finely chopped

¼ cup loosely packed fresh basil leaves, chopped

¼ teaspoon salt

4 turkey breast cutlets (1 pound total)

¼ teaspoon coarsely ground black pepper

4 ounces thinly sliced prosciutto

1. Grease grill rack. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. 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, honeydew, cucumber, jalapeño, basil, and salt. Makes about 3 cups salsa.

3. Sprinkle turkey cutlets with lime peel and pepper. Wrap cutlets with prosciutto, pressing prosciutto firmly to turkey.

4. Place cutlets on hot grill rack or pan and cook until turkey loses its pink color through-out, 5 to 7 minutes, turning over once. Transfer turkey to plate; serve with salsa and lime wedges.

EACH SERVING TURKEY: About 185 calories, 35g protein, 0g carbohydrate, 4g total fat (1g saturated), 86mg cholesterol, 815mg sodium

EACH ¼ CUP SALSA: About 10 calories, 0g protein, 3g carbohydrate, 0g total fat, 0mg cholesterol, 50mg sodium