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Turkey Saltimbocca with Mushrooms and Butternut Squash

Breaded turkey parcels filled with ham and sautéed mushrooms, served alongside pan-roasted butternut squash with star anise and herbs.

DinnerTurkeyMain CourseMushroomsButternut Squash
Estimated Nutrition
Calories
713.7
kcal / serving
2854.8 kcal total
Carbs
31g
per serving
124 g total
Fat
49.7g
per serving
198.8 g total
Protein
35.6g
per serving
142.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Butter
unsalted
2
piece
Eggs
free-range, beaten
150
g
Butter
for frying
Fruits
1
piece
Lemon Juice
a squeeze
GrainsCereals
100
g
Plain White Flour
100
g
Japanese Panko Breadcrumbs
Meat
1
piece
Turkey Breast
skinless, boneless, cut into 4 thin slices
4
slice
Parma Ham
NutsSeeds
1
piece
Garlic
crushed
2
tbsp
Tarragon
chopped fresh
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
1
tbsp
Parsley
chopped
1
piece
Garlic
chopped
2
piece
Star Anise
OilsFats
2
tbsp
Olive Oil
2
tbsp
Olive Oil
for the squash
Vegetables
1
piece
Shallot
finely chopped
100
g
Chestnut Mushrooms
finely chopped
100
g
Button Mushrooms
finely chopped
1
piece
Shallot
chopped
1
piece
Butternut Squash
peeled and cut into small cubes

Method

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