These days you can buy the bird in so many forms — turkey pieces, turkey cutlets (or tenders), turkey sausages, smoked wings and legs, rolled or bone-in breast roasts — that there are endless options for cooking turkey.
Last night I put together a simple, elegant saltimbocca that’s a take on the classic Italian veal saltimbocca. I substituted turkey cutlets, rolled up with prosciutto and sage, lightly fried, finished with a white wine pan sauce and served over a bed of pasta.
All you do is pound turkey cutlets between two sheets of plastic wrap until they are 1/8-inch thick (you can use a meat pounder, a skillet or an empty bottle of wine).
Top each cutlet with a couple of fresh sage leaves and a slice of prosciutto, then roll the cutlets up and secure with a toothpick. (You can also fold cutlets in half or leave whole, for a more informal presentation.)
Season the saltimbocca with freshly ground black pepper, sear in a hot pan with some butter and olive oil, add some white wine, reduce the heat, cover and cook through, about 10 minutes total. Sprinkle with chopped parsley and serve over a bed of buttered noodles — and there you have it.
Recipe: Turkey Saltimbocca (Cookthink)
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{ 2 comments… read them below or add one }
I feel vindicated – wine-bottle-as-meat-pounder. been there, done that.
We’ve got a houseful coming.
Doesn’t mean I can’t turn out this dish a week or two later!
Looks fabulous and I can’t wait to try it.
I’d do it this weekend but I’m committed to housecleaning and prep chores.
Mmmm- that looks sooo good.