WEEKDAYS 1e|12c|p

Turkey Saltimbocca

Mario Batali
Servings: 4
30 to 45 min

A great dish for turkey any time of year!

  • Ingredients
  • step-by-step directions
Turkey Saltimbocca
  • 4 turkey cutlets
  • 6 sage leaves (large)
  • 4 large proscuitto slices
  • 1 cup flour
  • 1/4 cup olive oil
  • 2 tablespoons butter (divided)
  • 4 shallots (peeled, thinly sliced)
  • 1 cup dry white wine
  • 4 tablespoons chicken stock
  • 1/2 lemon (juiced)
  • 1/4 cup parsley (finely chopped)
  • Kosher salt and freshly ground black pepper (to taste)
  • Cover cutlets with a piece of plastic wrap. Pound the turkey cutlets to 1/4-inch thickness. Season each cutlet with salt and pepper and lay one sage leaf on each cutlet. Lay 1 slice of prosciutto over each piece and fold in half like a book. Secure the two sides with a toothpick.
  • Place flour in a large shallow baking dish and season with salt and pepper. Dredge each cutlet in the seasoned flour.
  • In a large saute pan heat olive oil and 1 tablespoon of butter over medium-high heat. Add the turkey cutlets and cook until golden brown on both sides, about 6 minutes per side. Once you have flipped the turkey cutlets, add the shallots o the saute pan and season wiht salt and pepper. Cook until the shallots have started to caramelize, about 3 minutes. Add the white wine and chicken stock and cook over high heat until reduced by half, about 6 minutes. Swirl the lemon juice, remaining butter and the final 2 sage leaves into the pan and season with salt and pepper. Garnish with a drizzle of olive oil and parsley. Serve.
  • Tip: Substitute the turkey cutlet with a chicken or pork cutlet!
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