Total TimePrep/Total Time: 30 min.
- 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.
1 serving: 300 calories, 17g fat (8g saturated fat), 92mg cholesterol, 279mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 29g protein.Originally published as Turkey Saltimbocca in Taste of Home October/November 2010Read Next
Apr 27, 2016
Very good. Next time I'll sprinkle on a little salt with the pepper.
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.
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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