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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


  • 1/4 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 serving: 300 calories, 17g fat (8g saturated fat), 92mg cholesterol, 279mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 29g protein.

Reviews for Turkey Saltimbocca

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fensternat User ID: 8283025 247582
Reviewed Apr. 27, 2016

"Very good. Next time I'll sprinkle on a little salt with the pepper."

Love2Experiment User ID: 5719731 130940
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."

grosslynn User ID: 2606231 212049
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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Wine Pairings

Full-Bodied White Wine

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