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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

Per Serving Total
Calories 713.7 kcals 2854.8 kcals
Carbohydrates 31 grams 124 grams
Fat 49.7 grams 198.8 grams
Protein 35.6 grams 142.4 grams
Cook Time
25 mins
Produces
4 people
Allergies
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

Steps

  • Preheat the oven to 200°C.
  • Sauté the butter, garlic, and shallot for 3 minutes before adding mushrooms and tarragon.
  • Pound the turkey slices to a thickness of 5mm.
  • Place ham and mushrooms on half of each slice, season, and fold over.
  • Dredge the turkey parcels in flour, dip in egg, and coat with breadcrumbs.
  • Fry the turkey in butter and oil for 3 minutes per side until browned.
  • Finish cooking the turkey in the oven for 5 to 10 minutes.
  • Sauté garlic, shallot, squash, and star anise in oil until the squash is tender.
  • Serve the turkey with the squash and garnish with lemon juice and parsley.