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Turkey Saltimbocca Recipe

Turkey Saltimbocca Recipe

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 Cox, Kansas City, Missouri
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings


  • 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


  • 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.

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.

Wine Pairings

Full-Bodied White Wine

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