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Turkey Saltimbocca Recipe
Turkey Saltimbocca Recipe photo by Taste of Home

Turkey Saltimbocca Recipe

Read Reviews (2)
4.67 2
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Turkey Saltimbocca in Taste of Home October/November 2010, p62

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.

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

Reviews for Turkey Saltimbocca(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 18, 2013

I left the tenderloins in the pan while making the sauce - using the fresh sage, chicken broth and deli ham sliced in thin strips. Moist and good flavor.

MY REVIEW
Reviewed Oct. 30, 2010

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.

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