This is a version of a recipe that I saw on America’s Test Kitchen.
I switched out chicken (or veal) cutlets for turkey cutlets instead, hey turkey cutlets were on sale at the store…can’t pass up a bargain!
I doctored up the sauce a bit as you all know I can’t follow a recipe to save my life what with my recipe OCD and all.
I like this dish because the kids can help with the prep and it’s a great light and easy meal.
Perfect for the end of summer.
Give this a whirl…you’ll be glad you did.
Serves: 4 Prep Time: 10 minutes Cook Time: 15 minutes
1 1/2 pounds turkey cutlets
1/2 cup all purpose flour
1 T garlic powder
1/2 t ground black pepper
16 sage leaves, divided (8 minced, 8 whole)
8 slices thin prosciutto
3 T olive oil
1 cup dry white wine
1 large shallot, chopped fine
2 t lemon juice
3 T butter
1 T chopped parsley
Pat cutlets dry with paper towels. In a large bowl combine flour, garlic powder and pepper. Dredge turkey cutlets in flour mixture, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet. (These are great steps for the kids to help with, just be sure they wash their hands after handling the raw poultry!)
Heat oil in large skillet over medium-high heat. Add whole sage leaves and cook for about 15 to 20 seconds. Using slotted spoon, remove sage to paper towel-lined plate and set aside for garnish later. Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to a plate and keep warm under some aluminum foil. Repeat with remaining cutlets.
Pour off excess fat from skillet, reserving about 1 Tablespoon. Add you shallots and cook until they begin to soften, about 4 minutes. Add in you wine to deglaze your pan being sure to scrape up any browned bits on the bottom. Simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Pour over turkey and top with fried sage leaves and extra parsley.
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I love saltimbocca…I’ve had it with chicken and veal but never turkey…I bet it’s sooo incredibly good!!
I love recipes where my kids can get involved. I’m so tired of being lonely in the kitchen :/
YUMMY, I do the same thing
with recipes it’s so much fun to play and add.
Hehe you’re too funny the weather
. I sadly don’t get to actually sit and watch but when I’m working on the computer for work I have it playing in the background so not really watching it … lol
I love turkey. I need to look for turkey cutlets now…
I am your newest follower from Thirsty Thursday.I look forward to getting some great meal ideas here! kittycrochettwo.blogspot.com
Looks delicious! Sounds so gourmet, but you make it look easy. I think I will have to give it a whirl. I love that you and I seem to have similar tastes in food. I am making the bbq chicken pizza on my day off. I can’t wait!! YUM!!
Wow..drooling all over your site:) just delicious looking recipes…gotta try some. Your newest follower via Thirsty Tursday. Hope you’ll check out my blog and follow back too:)
Owwhhh, I like this, its quick & comes in under the ‘not bad for you’ column
I like a good Saltimbucca too.