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
Turkey Saltimbocca
Turkey Saltimbocca
Prep Time
20 min
Cook Time
10 min
Yield
2 servings
Ingredients
- 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
Directions
- 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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