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Turkey Saltimbocca

Turkey Saltimbocca (Rice recipe image
This elevated take on the classic Italian Saltimbocca swaps veal for lean turkey cutlets, creating a sophisticated yet accessible dish perfect for weeknight dinners or special occasions. The combination of salty prosciutto, aromatic fresh sage, and creamy Muenster cheese creates a harmonious balance of flavors that melts in your mouth. Cooked quickly in butter to retain moisture, the turkey remains tender while developing a golden crust. It is an impressive meal that comes together in under 30 minutes, requiring minimal ingredients but delivering maximum flavor. Serve with rice or roasted vegetables for a complete meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 242.8
Dietary: Gluten-free, None
Description
This elevated take on the classic Italian Saltimbocca swaps veal for lean turkey cutlets, creating a sophisticated yet accessible dish perfect for weeknight dinners or special occasions. The combination of salty prosciutto, aromatic fresh sage, and creamy Muenster cheese creates a harmonious balance of flavors that melts in your mouth. Cooked quickly in butter to retain moisture, the turkey remains tender while developing a golden crust. It is an impressive meal that comes together in under 30 minutes, requiring minimal ingredients but delivering maximum flavor. Serve with rice or roasted vegetables for a complete meal.
Ingredients
  • 2 tablespoon Unsalted butter
  • 4 Turkey Cutlets, 3/8-in. thick
  • 4 slices Prosciutto, folded in half
  • 4 slices Muenster cheese
  • 8 leaves Fresh sage, julienned
  • 1/8 teaspoon Black pepper
Directions
  1. 1
    Sprinkle turkey cutlets with black pepper on one side.
  2. 2
    Melt unsalted butter in a large skillet over medium-high heat.
  3. 3
    Place cutlets in the hot skillet, peppered side down.
  4. 4
    Cook for 1 minute until the bottom is lightly browned.
  5. 5
    Turn cutlets over to the unpeppered side.
  6. 6
    Top each cutlet with a folded slice of prosciutto, a slice of Muenster cheese, and julienned sage leaves.
  7. 7
    Cover the skillet and cook for 1 minute, or until the cheese is melted and turkey is cooked through.
  8. 8
    Transfer to plates and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 242.8kcal
% Daily Value *
Total Fat 7.8g12%
Saturated Fat 4.3g22%
Cholesterol 85.1mg29%
Sodium 58.1mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 29.1g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If prosciutto is unavailable, thin slices of boiled ham or Canadian bacon can be used as a substitute.

For a dairy-free variation, omit the cheese and rely on the prosciutto and sage for flavor, or use a vegan cheese alternative that melts well.

Ensure turkey cutlets are of uniform thickness (about 3/8 inch) to ensure even cooking. If your cutlets are thicker, pound them gently between plastic wrap before cooking.

Serve immediately while the cheese is still melted. This dish does not store well as the cheese will solidify upon cooling.

Keywords: turkey, saltimbocca, prosciutto, sage, cheese, italian, cutlets, quick dinner, easy recipe, main course, pan-fried, comfort food, lean protein, buttermilk, dinner party
Read it online: https://www.chefs-mate.com/recipe/turkey-saltimbocca-rice/