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

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.

Flatten turkey medallions between cling film using a rolling pin.

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.