1 Rinse and peel carrots. Rinse and peel zucchini. Cut carrots and zucchini separately into very fine strips (julienne).
2 Trim scallions, rinse and cut into thin rings.
3 Pound turkey cutlets flat between sheets of plastic wrap or in a freezer bag with a mallet or a pan.
4 Rinse sage, shake dry and pluck 12 leaves from the stems. Drain the sun-dried tomatoes and cut into strips.
5 Top each cutlet with 1 sage leaf and 1/2 slice of prosciutto stuck with a toothpick. Chop remaining sage.
6 Heat 1 tablespoon oil in a skillet and fry the cutlets in on each side for 1 minute over high heat, take out and keep warm in the oven at about 100°C (fan 80°C, gas mark 1) (approximately 210°F/convection 175°F).
7 Wipe skillet with a paper towel. Heat the remaining oil, add carrots and scallions and cook over high heat, stirring for 1 minute.
8 Add zucchini and fry 1 more minute.
9 Add tomatoes and sage. Squeeze lemon and measure 2 teaspoons lemon juice. Season vegetables with salt, pepper and lemon juice.
10 Distribute vegetables on plates, then place the turkey cutlets on top and drizzle with juices from the skillet.