Turkey Breast Scaloppine with Marsala Sauce

Cover the meat with plastic wrap & pound it lightly with a meat mallet. Sprinkle both sides with salt & pepper & dredge all over in a little flour. Heat the butter & oil in a heavy non-stick skillet large enough to hold the slices in one layer. When it is very hot, add the meat. Brown on both sides over high heat & transfer to a hot, ovenproof serving platter. Add the wine to the skillet & cook, stirring, over high heat until the wine becomes syrupy. Spoon this over the meat. Top each piece of meat with one slice of prosciutto & a slice of cheese. Run quickly under the broiler until the cheese melts. Serves 4.