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Turkey Saltimbocca Recipe

Turkey Saltimbocca Recipe photo by Taste of Home

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This Italian twist on the holiday staple combines sage and prosciutto for a tempting tenderloin that's so good you won't believe it's made in a skillet. —Deirdre Dee Cox, Milwaukee, Wisconsin

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Turkey Saltimbocca Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

20 10 30

Ingredients

1 turkey breast tenderloin (8 ounces)
1/8 teaspoon pepper
1/4 cup all-purpose flour
2 tablespoons butter, divided
1-1/2 teaspoons olive oil
1 thin slice prosciutto or deli ham, cut into thin strips
2 tablespoons minced fresh sage
1/4 cup white wine or chicken broth

Directions

Cut tenderloin in half lengthwise; flatten each half to 1/2-in. thickness. Sprinkle with pepper. Place flour in a large shallow bowl; add turkey, one piece at a time, and turn to coat.
In a large skillet, cook turkey in 1 tablespoon butter and oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
In the same skillet, saute prosciutto and sage in 1-1/2 teaspoons butter until slightly crisp. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is slightly reduced. Remove from the heat; stir in remaining butter. Serve with turkey. Yield: 2 servings.

Nutritional Facts 3 ounces cooked turkey with 1 tablespoon prosciutto mixture equals 300 calories, 17 g fat (8 g saturated fat), 92 mg cholesterol, 279 mg sodium, 4 g carbohydrate, trace fiber, 29 g protein.

Originally published as Turkey Saltimbocca in Taste of Home October/November 2010, p62

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Turkey Saltimbocca

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(1-1) of 1 reviews

Reviewed on Oct. 30, 2010 by grosslynn

I tried this dish last night from the 2011 Annual Recipe Book and it was delicious. I had leftover new potatoes, which I fried up in the same skillet with the turkey and I also had leftover green and red peppers and green onions. Probably not your typical fare with this dish, but my husband loved it.