- 1/4 cup all-purpose flour
- 1 turkey breast tenderloin (8 ounces)
- 1/8 teaspoon pepper
- 1-1/2 teaspoons olive oil
- 2 tablespoons butter, divided
- 1 thin slice prosciutto or deli ham, cut into thin strips
- 2 tablespoons minced fresh sage
- 1/4 cup white wine or chicken broth
- Place flour in a large shallow bowl. Cut tenderloin horizontally in half; flatten each half with a meat mallet to 1/2-in. thickness. Sprinkle with pepper. Dip in flour to coat both sides; shake off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium heat. Add turkey; cook 3-4 minutes on each side or until no longer pink. Remove from pan; keep warm.
- In same pan, heat 1-1/2 teaspoons butter over medium-high heat. Add prosciutto and sage; cook and stir until slightly crisp. Add wine to pan; increase heat to medium-high. Cook until liquid is slightly reduced, stirring to loosen browned bits from pan. Remove from heat; stir in remaining 1-1/2 teaspoons 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
"Very good. Next time I'll sprinkle on a little salt with the pepper."
"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."