Turkey Saltimbocca
serves 2-4
Recipe from cookthink
A twist on classic Italian saltimbocca, this recipe uses turkey tenders, the long muscles found underneath the breast meat, instead of veal. The tenders come in packages of two, and are usually enough for four servings with pasta on the side.
ingredients
2 turkey breast tenders (about 1 pound total), cut in half and pounded thin
8 sage leaves
4 slices prosciutto
2 tablespoons all-purpose flour
3 tablespoons olive oil
1/2 cup dry white wine
timer
prep: 10 minutes
total: 25 minutes
tools
plastic wrap
meat pounder or wine bottle
toothpicks
sauté pan with lid
instructions
1. Cut the turkey tenders into four pieces, and pound them between two sheets of plastic wrap to thin, even pieces. Top each with two sage leaves and a slice of prosciutto. Roll the turkey pieces up or fold them in half, secure them with a couple of toothpicks, and season them on the outside with a sprinkling of salt and pepper. Dredge them in the all-purpose flour and shake off the excess.
2. Heat the olive oil in a large skillet over medium-high heat. When it's hot and shimmering, add the turkey rolls to the pan. Brown them on all sides, turning them with tongs as you go, 3-5 minutes.
3. Add the white wine to the pan and scrape the bottom of the pan with a spoon to release any brown bits, 1 minute. Cover the pan and reduce the heat to medium. Cook until the turkey is just cooked through, 3-5 more minutes.
