Saltimbocca di Tacchino alla Romana


Saltimbocca di Tacchino alla Romana (Turkey cutlets with sage and proscuitto)
Serves 4

2 lb. boneless, skinless turkey breast(s) (you can substitute chicken)
1/4 c. corn starch
sea salt
fresh ground black pepper
6 – 8 fresh sage leaves, minced (or keep them whole, if you prefer)
8 slices thinly sliced proscuitto
2 – 4 T. olive oil
1 1/2  c. dry white wine (I prefer Sauvignon Blanc)
1 garlic clove, minced
1 T. Earth Balance margarine

1. With the turkey breast on a cutting board, place your hand flat on the breast to hold it in place. With a large, sharp knife, cut the breast(s) in half, slicing parallel to the surface of the cutting board. Be careful to stay clear of the hand placed on top of the meat.
2. Place a sheet of parchment paper on a cutting board. Place a cutlet on the paper and then cover it with another sheet.  Using a mallet, gently pound the cutlet until it is 1/4 inch thickness throughout.  Repeat with remaining cutlets. Cut into 4-5 inch pieces, trimming any ragged edges.
3. Adjust oven rack to middle position and heat oven to 200 degrees. Combine corn starch, 1/2 teaspoon sea salt, and 1 teaspoon pepper in shallow dish.
4. Pat cutlets dry with paper towels. One at a time, dredge cutlets in cornstarch mixture, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet (trim to fit) and attach it with with a toothpick; set aside.
5. Heat olive oil in a large skillet over medium-high heat until it begins to shimmer. Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Cutlets will turn white around the edges when they are ready to flip.  Cook on other side about 2 minutes more. Transfer cutlets to a platter and keep warm in oven. Repeat process with cutlets, adding more oil if necessary, and when finished transferring them to oven to keep warm while preparing sauce.
6. Add garlic to oil in skillet.  When it becomes fragrant, about 30 seconds, pour white wine into pan, scraping up any browned bits.  Simmer until reduced by two-thirds, 5 to 7 minutes.
7. Off heat, whisk in Earth Balance.
8. Remove turkey from oven. Spoon sauce over cutlets before serving.

One thought on “Saltimbocca di Tacchino alla Romana

  1. Sharon conn October 11, 2015 at 23:38 Reply


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