TURKEY SALTIMBOCCA

Thanksgiving is not a big event here in England, even if the pilgrims who started the tradition of Thanksgiving are English. The turkeys here are probably celebrating in secret, thankful that they are not to be eaten...yet. Turkey and trimmings is the traditional English Christmas dinner so the celebration will be short lived.

Turkey is such a big bird and it is no mean feat to go through the rigours of preparing and cooking it. If you don't want to go through all that or have only a few guests and don't need a whole turkey, turkey portions are a wise option. This very easy but really delicious turkey saltimbocca recipe makes a festive dinner in no time. It is traditionally made with veal but also done with pork or chicken. So why not turkey? 

Whoever thought of this recipe was so right in giving it that name. Saltimbocca literally means "jump in the mouth" in Italian. When you taste the first mouthful, you'll understand why. The dish is so delicious that those words were probably uttered as an involuntary plea to the food. The prosciutto and sage transforms the flavour of the turkey altogether. A sweet glaze of marsala and balsamic vinegar balances the salty flavour of the prosciutto and adds another dimension to its flavours. You won't believe that a handful of ingredients and a few easy steps will result to an amazing meal. Now, that is one good reason to celebrate.

Happy Thanksgiving to all! 

Ingredients:

1 turkey breast
2 tbsps. lemon juice
1 tbsp. flour
4 slices of Prosciutto di Parma (parma ham)
8 sage leaves
1 tbsp. butter
1 tbsp. olive oil
1/4 c. Marsala wine
1 tbsp. balsamic vinegar
2 tbsps. sugar
ground black pepper


Method:

Make 4 thin diagonal slices from the turkey breast. 

Sandwich each slice between two sheets of baking paper and flatten with a meat tenderizer (using the smooth side) to make thin escalopes. 

Season the turkey with lemon juice. Sprinkle sparingly with the flour. 

Cover each escalope with a slice of proscutto, then arrange two sage leaves on the top. Secure the sage leaves with cocktail sticks. 

Heat up the butter and olive oil in a pan. On medium heat, fry the escalopes with the turkey side down for 2-3 minutes or until light brown. Turn over and fry for another 2 minutes. 

When all of the escalopes are done, transfer them to a serving dish. 

Deglaze the pan with the marsala and balsamic vinegar. Season with pepper and sugar. Simmer for a few minutes until syrupy. Use as glaze for the saltimbocca before serving with potatoes, polenta or orzo.

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