Turkey Cutlets with Melon Salsa

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

Ingredients:
2 limes
1 1/2 cups cantaloupe, chopped
1 1/2 cups honeydew melon, chopped
1 small (1/2 cup) Kirby (pickling) cucumber, shredded
1 jalapeño chile, seeded and finely chopped
1/4 cups (looosely packed) fresh basil leaves, chopped
Salt and coarsely ground black pepper
4 (1 pound) turkey breast cutlets
4 ounces prosciutto, thinly sliced

Directions:
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, jalapeño, 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.