Turkey Saltimbocca

Succulent turkey medallions topped with sage and prosciutto, cooked in a buttery white wine and lemon sauce.

Dinner Turkey Italian Main Course High Protein

Estimated Nutrition

Calories

374.1

kcal / serving

1496.2 kcal total

Carbs

1.2g

per serving

4.8 g total

Fat

27.1g

per serving

108.4 g total

Protein

29.6g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

115

Butter

unsalted

Fruits

Lemon Juice

freshly squeezed

Liquids

Chicken Stock

2 tbsp

White Wine

dry, 2 tbsp

Meat

piece

Turkey Breast

medallions

slice

Prosciutto

small slices

NutsSeeds

leaf

Sage

small leaves

pinch

Salt

pinch

Black Pepper

Parsley

freshly chopped

OilsFats

Olive Oil

1 tbsp

Method

Flatten turkey medallions between cling film using a rolling pin.

Place a sage leaf and prosciutto slice on each medallion and secure with cocktail sticks.

Heat olive oil and 25g of butter in a pan.

Fry medallions on both sides until cooked then drain on kitchen paper.

Deglaze the pan with chicken stock and white wine then reduce by half.

Strain the liquid into a clean pan and add lemon juice.

Whisk in the remaining butter and adjust seasoning.

Stir in parsley and serve over the turkey.