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Title: Turkey Saltimbocca
Categories: Pork, Herbs, Poultry
Yield: 2 Servings

1/4 c A-P flour
8 oz Turkey breast tenderloin
1/8 ts Pepper
1 1/2 ts Olive oil
2 tb Butter; divided
1 sl (thin) prosciutto or deli
- ham; in thin strips
2 tb Minced fresh sage
1/4 c White wine or chicken broth

Place flour in a large shallow bowl. Cut tenderloin
horizontally in half; flatten each half with a meat
mallet to 1/2" thickness. Sprinkle with pepper. Dip in
flour to coat both sides; shake off excess.

In a large skillet, heat oil and 1 tablespoon butter
over medium heat. Add turkey; cook 3-4 minutes on each
side or until no longer pink. Remove from pan; keep warm.

In same pan, heat 1-1/2 teaspoons butter over medium-
high heat. Add prosciutto and sage; cook and stir until
slightly crisp. Add wine to pan; increase heat to medium-
high. Cook until liquid is slightly reduced, stirring to
loosen browned bits from pan. Remove from heat; stir in
remaining 1-1/2 teaspoons butter. Serve with turkey.

Deirdre Cox, Kansas City, Missouri

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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