Turkey Saltimbocca
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
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
Ingredients
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1/4 cup all-purpose flour
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1 turkey breast tenderloin (8 ounces)
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1/8 teaspoon pepper
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1-1/2 teaspoons olive oil
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2 tablespoons butter, divided
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1 thin slice prosciutto or deli ham, cut into thin strips
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2 tablespoons minced fresh sage
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1/4 cup white wine or chicken broth
Directions
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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.
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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.
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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.
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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