Turkey Saltimbocca Recipes

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TURKEY SALTIMBOCCA



Turkey Saltimbocca image

I kept prosciutto and sage in this Italian classic, but instead of veal I added turkey. This saltimbocca is so divine, you won't believe how quick and easy it is. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup all-purpose flour
1 turkey breast tenderloin (8 ounces)
1/8 teaspoon pepper
1-1/2 teaspoons olive oil
2 tablespoons butter, divided
1 thin slice prosciutto or deli ham, cut into thin strips
2 tablespoons minced fresh sage
1/4 cup white wine or chicken broth

Steps:

  • Place flour in a large shallow bowl. Cut tenderloin horizontally in half; flatten each half with a meat mallet to 1/2-in. thickness. Sprinkle with pepper. Dip in flour to coat both sides; shake off excess., In a large skillet, heat oil and 1 tablespoon butter over medium heat. Add turkey; cook 3-4 minutes on each side or until no longer pink. Remove from pan; keep warm., In same pan, heat 1-1/2 teaspoons butter over medium-high heat. Add prosciutto and sage; cook and stir until slightly crisp. Add wine to pan; increase heat to medium-high. Cook until liquid is slightly reduced, stirring to loosen browned bits from pan. Remove from heat; stir in remaining 1-1/2 teaspoons butter. Serve with turkey.

Nutrition Facts : Calories 300 calories, Fat 17g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 279mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.

TURKEY SALTIMBOCCA



Turkey Saltimbocca image

I love saltimbocca. This is a variation using turkey from Delicious magazine, who suggests serving it with green beans.

Provided by Ppaperdoll

Categories     Turkey Breasts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 turkey breast
4 slices prosciutto, halved widthways
16 small fresh sage leaves
2 tablespoons olive oil
40 g unsalted butter
200 ml white wine

Steps:

  • Flatten turkey breast steaks between two sheets of cling film using a rolling pin. Cut each steak in half lengthways.
  • Lay a piece of prosciutto on each turkey steak. Top with 2 sage leaves each and secure with a toothpick.
  • Heat oil and half the butter in a large frying pan over high heat. Cook the turkey in two batches, prosciutto side down, 2 minutes, then turn and cook two minutes more. Transfer to a plate to keep warm.
  • Pour white wine into the pan to deglaze. Simmer rapidly 4-5 minutes to reduce slightly. Stir in remaining butter to melt through.
  • Remove and discard toothpicks from turkey. Divide between 4 plates and serve with sauce spooned over.

Nutrition Facts : Calories 1948.8, Fat 94.3, SaturatedFat 27.7, Cholesterol 757.3, Sodium 671.6, Carbohydrate 1.3, Sugar 0.5, Protein 247.9

SALTIMBOCCA ALLA ROMANA



Saltimbocca Alla Romana image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 (5-ounce) thinly sliced veal cutlets (scallopini)
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving

Steps:

  • Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
  • Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
  • Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.

TURKEY SALTIMBOCCA ROLL-UPS, MUSHROOMS AND WHITE BEANS RAGOUT, SPINACH WITH PANCETTA AND ONIONS



Turkey Saltimbocca Roll-ups, Mushrooms and White Beans Ragout, Spinach with Pancetta and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

12 pieces turkey cutlets, 2 packages
6 slices prosciutto di Parma, cut in 1/2 across the center of the ham
12 leaves whole fresh sage plus 2 tablespoons finely chopped
Extra-virgin olive oil for drizzling, plus 4 tablespoons, divided
Salt and pepper
2 teaspoons poultry seasoning, 2/3 palm full
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup dry white wine, eyeball it
2 cups chicken stock, divided
4 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 pound crimini (baby portobello) mushrooms, wiped clean and sliced
1 (15 ounce) can white cannellini beans, drained
2 tablespoons wine vinegar, white or red
1/8 pound, 3 slices, pancetta, chopped
1 medium onion, thinly sliced
1 pound triple washed spinach, stems removed and coarsely chopped
1/4 teaspoon freshly grated nutmeg, eyeball it

Steps:

  • Top each turkey cutlet with half a slice of prosciutto and a whole leaf of sage. Roll up the cutlets and drizzle them with extra-virgin olive oil, then season with salt, pepper and poultry seasoning. Heat a large nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Arrange the roll-ups seam side down and cook 6 minutes on each side. Continue with the side dishes, see below, while turkey cooks. After roll-ups have cooked on both sides, transfer to a platter and reserve. Add butter to the skillet and reduce heat to medium low. Add flour to melted butter and combine with a whisk. Whisk in wine and cook out, 30 seconds. Whisk in 1 1/2 cups of stock and form a gravy. Add remaining chopped sage to gravy, salt and pepper to taste. Slide roll-ups back into gravy and simmer over low heat until ready to serve.
  • For mushrooms and white beans, heat a medium skillet over medium heat. Add 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, then add garlic, red pepper flakes and mushrooms and cook 5 minutes to deepen color. Stir in cannelloni and season the mixture with salt and pepper, to taste. When beans heat through, a minute or 2, add the vinegar and stir in to cook out then add 1/2 cup stock to deglaze the pan. Turn off heat and serve.
  • For the spinach, heat a medium skillet over medium high heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan, then the chopped pancetta. Brown the pancetta 1 minute then add onions and cook together 5 minutes, until they are just tender and pancetta bits are crisp. Add spinach to the pan and turn to wilt it while combining with onions. Season the spinach with nutmeg, salt and pepper.
  • Serve 3 roll-ups in gravy with mushrooms and beans and spinach with onions alongside.

TURKEY SALTIMBOCCA



TURKEY SALTIMBOCCA image

Categories     Pasta     turkey     Sauté     Low Fat     Kid-Friendly     Quick & Easy     Healthy     Thyme

Yield 4 people

Number Of Ingredients 18

Saltimbocca
1 lb boneless turkey breast
4 paper thin slices prosciutto
4 sprigs fresh sage (2TB chopped fresh sage)
1 cup dry white wine
salt
pepper
Pasta with Vegetables
2 medium onions, chopped
1 TB olive oil
4 cloves garlic
1 red pepper, chopped
2 tsp dried thyme
2 zucchini
fusilli or rotelli pasta
8 TB sour cream
salt
pepper

Steps:

  • SALTIMBOCCA Step 1 - wash and dry fillets, and pound to 1/8" thin. Arrange 1 slice of prosciutto on half of each fillet. Step 2 - sprinkle sage over prosciutto. Sprinkle salt/pepper over entire fillet. Fold over and press edges to seal. Step 3 - Heat oil in skillet over medium high heat. Add fillets, brown quickly, just a couple of minutes each side. Step 4 - Reduce heat to low, add wine and stir around. Serve with wine poured on top of saltimbocca. PASTA Step 1 - Boil water for pasta in large covered pot. Step 2 - chop onions Step 3 - Heat large skillet over high heat until hot. Reduce heat to medium and add oil. Add onion and cook until it begins to brown. Step 4 - Meanwhile, slice and add garlic Step 5 - Wash, trim and seed the red pepper, chop it and add to onion. Add thyme and cook. Step 6 - Wash, trim and cube zucchini, add to vegetables. Reduce heat to low, cover and cook until pasta is ready. Step 7 - cook pasta according to instructions. Step 8 - When pasta is cooked, drain and stir into vegetables. Stir in sour cream, add salt and pepper to taste.

PORK SALTIMBOCCA



Pork Saltimbocca image

In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.

Provided by Chef John

Time 2h35m

Yield 2

Number Of Ingredients 12

1 (1 1/4 pound) pork tenderloin
salt and freshly ground black pepper to taste
12 fresh sage leaves, or as needed
4 large, thin slices prosciutto
2 teaspoons all purpose flour for dusting
2 tablespoons olive oil
⅔ cup dry white wine
1 tablespoon butter
chopped pork trimmings (optional)
1 cup homemade or low-sodium chicken broth
½ cup water, or as needed
1 teaspoon unflavored gelatin

Steps:

  • Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
  • Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
  • Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
  • Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
  • Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
  • Strain pork broth into a bowl.
  • Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
  • Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
  • Spoon hot sauce over pork sections.

Nutrition Facts : Calories 552.2 calories, Carbohydrate 5 g, Cholesterol 149.4 mg, Fat 29.7 g, Fiber 0.1 g, Protein 48.9 g, SaturatedFat 9.3 g, Sodium 486.9 mg, Sugar 1.2 g

SALTIMBOCCA



Saltimbocca image

Provided by Marian Burros

Categories     dinner, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

8 ounces turkey breast fillet
2 paper-thin slices prosciutto
2 sprigs fresh sage to yield 1 tablespoon chopped
A few shakes of salt
Freshly ground black pepper to taste
1/2 cup dry white wine

Steps:

  • Wash and dry fillets, and pound the breasts with a rolling pin until they are less than 1/8 inch thick. Arrange 1 slice of prosciutto on 1/2 of each fillet.
  • Wash, dry and chop sage, and sprinkle over prosciutto. Sprinkle with a little salt and pepper, and fold the other half of the fillet over the prosciutto. Press edges to seal.
  • Heat oil in small nonstick skillet until it is medium hot. Add the fillets, and brown quickly on both sides, only a couple of minutes.
  • Reduce heat to low, and add wine. Stir around in pan and serve with wine poured over saltimbocca.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 475 milligrams, Sugar 1 gram

SALTIMBOCCA



Saltimbocca image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 7

8 ounces turkey breast fillet
2 paper-thin slices prosciutto
2 sprigs fresh sage to yield 1 tablespoon chopped
A few shakes of salt
Freshly ground black pepper to taste
2 teaspoons olive oil
1/2 cup dry white wine

Steps:

  • Wash and dry fillets, and pound the breasts with a rolling pin until they are less than 1/8 inch thick. Arrange 1 slice of prosciutto on 1/2 of each fillet.
  • Wash, dry and chop sage, and sprinkle over prosciutto. Sprinkle with a little salt and pepper, and fold the other half of the fillet over the prosciutto. Press edges to seal.
  • Heat oil in small nonstick skillet until it is medium hot. Add the fillets, and brown quickly on both sides, only a couple of minutes.
  • Reduce heat to low, and add wine. Stir around in pan, and serve with wine poured over saltimbocca.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 475 milligrams, Sugar 1 gram

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