- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Turkey Saltimbocca
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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.
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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