Turkey SaltimboccaJune 20, 2014
“Saltimbocca” — or “jumps in the mouth” — is a classic Italian preparation for veal. You add sage and wrap the cutlet in prosciutto, before cooking it with white wine and butter. D and I adapted it for some turkey cutlets we picked up and served it with a green bean and potato salad.
You will need:
- 1/3 c flour
- 1/3 c Romano cheese, grated
- 1/2 t garlic powder
- 1/4 t paprika
- 1/4 t salt
- 1/4 t pepper
- 8 turkey cutlets, about 1/4-inch thick
- 8 fresh sage leaves (you can substitute small pinches of dried sage)
- 8 slices (~1/4 lb) of prosciutto
- 4 T olive oil
- 1/2 c dry white wine
- 1 c unsalted broth (I had vegetable stock on hand)
- 1 lemon, juiced
- 3 T unsalted butter
- Salt and pepper, to taste
Then you will…
- On a large plate or in a baking dish, combine the flour with the cheese, garlic powder, paprika, salt and pepper.
- Pat the turkey dry.
- Top 1 of the cutlets with a sage leaf.
- Top the cutlet with a piece of the prosciutto, wrapped around to the back.
- Lightly dredge the cutlet in the flour mixture and set aside.
- Repeat with remaining cutlets.
- Heat half of the olive oil in a large nonstick skillet over medium heat.
- Add 4 of the cutlets, sage side down, and cook until golden brown. This should take roughly 3 minutes.
- Flip the cutlets over and cook until golden brown and cooked through, another 3 minutes.
- Transfer the cutlets to a plate.
- Heat the remaining oil and cook the remaining 4 cutlets.
- Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan.
- Allow almost all of the wine to cook off.
- Whisk in the broth and allow to simmer until 2/3 reduced.
- Stir in the lemon juice and butter. Whisk until the butter is melted and incorporated into the pan gravy. Remove from heat.
- Season with salt and pepper. Note that the sauce will be very lemony. This is what you want to offset the prosciutto and sage.
- Serve the cutlets topped with the pan gravy.