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Turkey Saltimbocca

I kept prosciutto and sage in this Italian classic, but instead of veal I added turkey. This saltimbocca is so divine, you won't believe how quick and easy it is. —Deirdre Cox, Kansas City, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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


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

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Average Rating:
  • fensternat
    Apr 27, 2016

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

  • Love2Experiment
    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.

  • JoEoilrigs
    Feb 12, 2013

    No comment left

  • lb56
    Nov 23, 2011

    No comment left

  • grosslynn
    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.