Lorem ipsum dolor sit amet, consectetur adipiscing elit. Test link
Home
italian

Turkey Saltimbocca alla Romana Recipe

6

When it comes to Italian cuisine, few dishes can match the elegance and flavor of Saltimbocca alla Romana. Traditionally made with veal, this recipe uses turkey for a leaner and equally delicious alternative. The name "saltimbocca" translates to "jump in the mouth," and this dish truly lives up to its name with its vibrant flavors and tender texture. Follow this recipe to bring a taste of Rome to your kitchen.


Turkey Saltimbocca alla Romana Recipe


Ingredients:

  • 4 turkey breast cutlets, pounded thin
  • 8 slices of prosciutto
  • 8 fresh sage leaves
  • 1/2 cup all-purpose flour, for dredging
  • 1/4 cup olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste
  • Lemon wedges, for serving

Instructions:

Prepare the Turkey Cutlets: Lay out the turkey cutlets on a clean surface. Season lightly with salt and pepper. Place a slice of prosciutto on top of each cutlet, followed by a sage leaf. Use a toothpick to secure the sage and prosciutto to the turkey.

Dredge in Flour: Lightly dredge each cutlet in flour, shaking off any excess. This will help create a light crust when the cutlets are cooked.

Cook the Cutlets: In a large skillet, heat the olive oil over medium-high heat. Add the turkey cutlets, prosciutto side down, and cook for about 3 minutes, or until the prosciutto is crispy. Flip the cutlets and cook for another 2-3 minutes, or until the turkey is cooked through and golden brown. Remove the cutlets from the skillet and set aside.

Make the Sauce: In the same skillet, add the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, or until the wine is reduced by half. Add the chicken broth and continue to simmer for another 3-4 minutes, or until the sauce has thickened slightly. Stir in the butter until melted and well combined.

Combine and Serve: Return the turkey cutlets to the skillet and spoon the sauce over them. Let the cutlets simmer in the sauce for a minute to absorb the flavors. Remove the toothpicks before serving.

Garnish and Enjoy: Serve the Turkey Saltimbocca alla Romana hot, with a wedge of lemon on the side. The lemon adds a bright, fresh contrast to the rich flavors of the dish.

Tips for the Perfect Saltimbocca:

  • Choose Quality Ingredients: Since this dish relies on a few key ingredients, using high-quality prosciutto and fresh sage will make a noticeable difference.
  • Don't Overcrowd the Pan: Cook the cutlets in batches if necessary to ensure they brown evenly and develop a nice crust.
  • Keep an Eye on the Heat: Adjust the heat as needed to prevent the prosciutto from burning while allowing the turkey to cook through.

Serving Suggestions:

Turkey Saltimbocca alla Romana pairs beautifully with a variety of side dishes. Consider serving it with:
  • Roasted Vegetables: A medley of roasted carrots, zucchini, and bell peppers.
  • Creamy Polenta: A comforting side that soaks up the delicious sauce.
  • Fresh Salad: A light, crisp salad with a simple vinaigrette.

This Turkey Saltimbocca alla Romana is a delightful dish that combines the flavors of Italy with a modern twist. Whether you're cooking for a special occasion or simply want to treat yourself to a gourmet meal, this recipe is sure to impress. Buon appetito!

aehe