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Turkey Saltimbocca

June 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…

  1. On a large plate or in a baking dish, combine the flour with the cheese, garlic powder, paprika, salt and pepper.
  2. Pat the turkey dry.
  3. Top 1 of the cutlets with a sage leaf.
  4. Top the cutlet with a piece of the prosciutto, wrapped around to the back.
  5. Lightly dredge the cutlet in the flour mixture and set aside.
  6. Repeat with remaining cutlets.
  7. Heat half of the olive oil in a large nonstick skillet over medium heat.
  8. Add 4 of the cutlets, sage side down, and cook until golden brown. This should take roughly 3 minutes.
  9. Flip the cutlets over and cook until golden brown and cooked through, another 3 minutes.
  10. Transfer the cutlets to a plate.
  11. Heat the remaining oil and cook the remaining 4 cutlets.
  12. Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan.
  13. Allow almost all of the wine to cook off.
  14. Whisk in the broth and allow to simmer until 2/3 reduced.
  15. Stir in the lemon juice and butter. Whisk until the butter is melted and incorporated into the pan gravy. Remove from heat.
  16. Season with salt and pepper. Note that the sauce will be very lemony. This is what you want to offset the prosciutto and sage.
  17. Serve the cutlets topped with the pan gravy.

20140602 Saltimobocca 04

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