Turkey Saltimbocca Recipe

Turkey saltimbocca is wonderful with a side of your favourite greens or whatever your heart desires.

Turkey saltimbocca in article
Turkey Saltimbocca


  • 110 gm turkey scallopini (also called cutlets), about ¼” thick (one pound)
  • 4 slices prosciutto
  • 200 gm refined flour
  • 10 large sage leaves –1 sprig fresh rosemary
  • Salt and freshly ground pepper
  • ½ cup dry white wine
  • ½ cup chicken stock


  • Place a slice of prosciutto, and two sage leaves, on each scaloppini.
  • Using flat toothpicks like straight pins, secure the sage leaves and prosciutto slices to the scallopini.
  • Heat a medium skillet and then add the oil.
  • When the oil is very hot but not smoking, place the scallopini in the oil, sage, and prosciutto side down and cook for 2-3 minutes, depending on the thickness of the cutlet.
  • Turn them over and cook for 1-2 minutes.
  • Turn off the heat and cover the skillet; let sit for 1-2 minutes.
  • Remove to a warm plate and cover loosely.
  • Shake any remaining seasoned flour from the plate into the skillet and give it a few stirs.
  • Over medium heat, add the wine and scrape up any bits on the bottom of the skillet.
  • Let it reduce by half and then add the stock.
  • Cook over medium heat, stirring constantly, until the pan sauce reaches the desired consistency.
  • Check the seasoning. Add freshly ground pepper.
  • Remove the toothpicks from the scallopini. Spoon on the sauce. Serve hot.

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