Ingredients

Steps

• 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.