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