Brian Turner's Turkey Saltimbocca



1. Tap our each piece of turkey meat between sheets of plastic, fillet is easiest to use

2. Lay a small sage leaf on each and then a trimmed slice of prosciutto

3. Fix these carefully to the turkey using cocktail sticks

4. Heat olive oil then 10z unsalted butter

5. Cook the medallions ham side down first then turn over and cook the other side

6. Take out and put onto kitchen paper then season

7. Throw out the excess fat and add the chicken stock and white wine to pan, and reduce by half

8. Strain into a clean pan, add squeeze of lemon juice

9. Shake in the rest of the butter, check seasoning

10. Add parsley and serve



Prep time:

Cook time:

Serves: 4

  • 12 medallions of turkey breast

  • 12 small slices of prosciutto

  • 12 small sage leaves

  • 1tbsp olive oil

  • 4oz unsalted butter

  • 2tbsp chicken stock

  • 2tbsp dry white wine

  • 2tbsp chopped parsley

  • Squeeze of fresh lemon juice

  • Salt & pepper