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Saltimbocca

2 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
1 Tbsp. butter
6 turkey breast slices or veal scallopine, cut 1/4-inch thick
6 slices prosciutto
6 slices Sargento® Deli Style Sliced Mozzarella Cheese or Sargento® Deli Style Sliced Provolone Cheese
1 envelope brown gravy mix
1/4 cup dry sherry
1-1/2 Tbsp. fresh lemon juice

Combine flour, salt and pepper in resealable plastic bag; mix well. Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Shake turkey breasts in flour mixture until covered; place on skillet.
Cook 2 minutes per side or until golden brown. Transfer to baking sheet; save skillet drippings. Top with prosciutto and cheese. Bake in preheated 350°F oven 5 minutes or until heated through and cheese is melted.
Meanwhile, prepare gravy according to package directions; set aside. Add sherry and lemon juice to skillet. Simmer, uncovered, until mixture thickens, stirring with a wooden spoon. Pour mixture into gravy; mix well. Place turkey on serving plates; top with gravy.