Salty prosciutto and earthy sage transform turkey breast in this flavorful and sophisticated dinner dish!
Feeds 2 adults & 1 toddler
Saltimbocca is an Italian word that translates as meaning "to jump in the mouth" and that's exactly what the flavors of this dish do. They ping around your palate like a ball in pinball machine, igniting a combination of indulgent and sultry flavors.
This is a rich dish combining the aphrodisiac properties of sage with ribbon thin shavings of prosciutto, thick an rustic turkey breast steaks and an indulgent white wine sauce with just a hint of fresh garlic.
If you don't like turkey, you could also use chicken, veal or pork and have equally delicious results. Note: if you make this dish in a stainless pain, like I first did with chicken, you'll have a darker sauce because bits of the turkey and prosciutto will stick to the pan. If you use a nonstick pan like I've done with the turkey, your sauce will be lighter and the color of the chicken stock. Both are fine and taste just as good.
3/4 cup chicken stock
1 tsp olive oil
2 tbsp cold spreadable butter or softened butter
2 tbsp lemon juice
2 garlic cloves, crushed
4 tbsp white wine
4 turkey breast steaks
a packet of prosciutto
shredded cheese (I left this ingredient out in the photo! Oops!)
fresh sage with stems
lemon pepper to taste
1. Assemble the saltimbocca by sprinkling lemon pepper on one side of each turkey breast steak
2. Top with a sage leaf
3. Sprinkle a bit of cheese on top.
4. Cover with one piece of prosciutto.
5. Cover with a piece of cling film or greaseproof paper and bash with a rolling pin until thin.
6. Repeat until all turkey breasts have been covered and flattened.
7. Heat the oil and add the turkey breasts in batches, prosciutto side down. Fry for about 3 minutes or until the prosciutto is crisp and caramelized. Turn over and fry for a further 3 minutes.
8. Once all of the turkey has been cooked, set aside on a plate to rest while you make the sauce.
9. Remove the pan from the heat and and add the garlic and white wine.
10. Place the pan back onto the hot burner and allow the garlic and wine to reduce by 1/3.
11. When the wine looks syrupy and has a nice sheen to it, add the chicken stock.
12. Bring to the boil and allow to reduce by about 1/2.
13. When the sauce is shiny and gleaming, turn off the heat and gently stir in the cold butter. Once all the butter has melted, add the lemon juice and stir. Serve the saltimbocca with the sauce spooned over.
Feeds 2 adults & 1 toddler
Saltimbocca is an Italian word that translates as meaning "to jump in the mouth" and that's exactly what the flavors of this dish do. They ping around your palate like a ball in pinball machine, igniting a combination of indulgent and sultry flavors.
This is a rich dish combining the aphrodisiac properties of sage with ribbon thin shavings of prosciutto, thick an rustic turkey breast steaks and an indulgent white wine sauce with just a hint of fresh garlic.
If you don't like turkey, you could also use chicken, veal or pork and have equally delicious results. Note: if you make this dish in a stainless pain, like I first did with chicken, you'll have a darker sauce because bits of the turkey and prosciutto will stick to the pan. If you use a nonstick pan like I've done with the turkey, your sauce will be lighter and the color of the chicken stock. Both are fine and taste just as good.
Ingredients:
For the turkey saltimbocca3/4 cup chicken stock
1 tsp olive oil
2 tbsp cold spreadable butter or softened butter
2 tbsp lemon juice
2 garlic cloves, crushed
4 tbsp white wine
4 turkey breast steaks
a packet of prosciutto
shredded cheese (I left this ingredient out in the photo! Oops!)
fresh sage with stems
lemon pepper to taste
Instructions:
Turkey Saltimbocca1. Assemble the saltimbocca by sprinkling lemon pepper on one side of each turkey breast steak
2. Top with a sage leaf
3. Sprinkle a bit of cheese on top.
4. Cover with one piece of prosciutto.
5. Cover with a piece of cling film or greaseproof paper and bash with a rolling pin until thin.
6. Repeat until all turkey breasts have been covered and flattened.
7. Heat the oil and add the turkey breasts in batches, prosciutto side down. Fry for about 3 minutes or until the prosciutto is crisp and caramelized. Turn over and fry for a further 3 minutes.
8. Once all of the turkey has been cooked, set aside on a plate to rest while you make the sauce.
9. Remove the pan from the heat and and add the garlic and white wine.
10. Place the pan back onto the hot burner and allow the garlic and wine to reduce by 1/3.
11. When the wine looks syrupy and has a nice sheen to it, add the chicken stock.
12. Bring to the boil and allow to reduce by about 1/2.
13. When the sauce is shiny and gleaming, turn off the heat and gently stir in the cold butter. Once all the butter has melted, add the lemon juice and stir. Serve the saltimbocca with the sauce spooned over.
I'm trying this recipe today and all I have is blue cheese so that will have to do. I will let you know how it turns out.
ReplyDeleteI was really good and I didn't even make the sauce. I made it with a pork chop and I seasoned it with salt, pepper and garlic powder.
ReplyDeleteThis looks so good! I love turkey!
ReplyDelete