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Ingredients
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
½ cup dry white wine
Nutritional analysis per serving (2 servings)
7 grams carbs; 84 milligrams cholesterol; 322 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 3 grams fiber; 476 milligrams sodium; 30 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash and dry fillets, and pound the breasts with a rolling pin until they are less than ⅛ inch thick. Arrange 1 slice of prosciutto on ½ of each fillet.
- Step 2
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.
- Step 3
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.
- Step 4
Reduce heat to low, and add wine. Stir around in pan, and serve with wine poured over saltimbocca.
Private Notes