Sometimes simplicity is king when it comes to cooking. I do try and stick to that approach where I can, but many of my recipes look positively complex when compared to this Turkey Saltimbocca. It contains 4 core ingredients which are helped along by kitchen staples of oil and butter.
I believe that traditionally it would be made with veal though it’s difficult to find in the UK these days. That’s most likely a result of many years of bad press coverage about the treatment of young calves, which means it is mostly made here with pork or chicken. I decided to make it with Turkey steaks instead – partly because they’re amazingly lean, partly because they come thinly cut and don’t need to be bashed into shape and partly because I saw them on offer in the supermarket… Inspiration comes from the strangest places doesn’t it?
The good news is that Turkey works very well in this recipe and went perfectly with my parmesan mashed potatoes, green beans and roasted squash with spinach and garlic. Oh, and the reduced pan juices mixed with a bit of brandy and a knob of butter over the top…
As a slight aside I’m not sure that I’ve mentioned before that my husband gives me a slightly tongue-in-cheek rating for new recipes as a way of letting me know whether he liked it or not. The fact that he almost always clears his plate tells me I rarely serve up any duds (or fail to tweak a recipe to suit his tastebuds) but this Saltimbocca came with a rating of 8 – something that has only been achieved once before. It was for the Slow-cooked Barbecue Chilli Pork, if you were wondering.
I think he liked it so much that he totally forgot about the fact that I almost burned off my eyebrows and scorched the ceiling whilst flambéing the brandy in the hot pan…
- 4 Thin-cut Turkey Steaks around 300g total
- 4 Slices Parma Ham or Prosciutto Crudo
- 4 Sage Leaves
- 1 tbsp Olive Oil
- 50 ml Brandy or Marsala, Vermouth, etc
- 1 tbsp Butter
- Lay out the turkey steaks and top each with a folded slice of Parma ham. Top this with a single sage leaf and secure in place with a cocktail stick.
- Heat the olive oil in the pan then add the turkey steaks, ham side down, and cook for 4-5 minutes until the ham is golden and crispy.
- Turn over and cook for a further 1-2 minutes on the other side ensuring the meat is cooked through.
- Remove the turkey steaks from the pan, then immediate add the brandy to the pan juices and cook out the alcohol (flambé it if you’re feeling fancy). Add in the butter and allow to melt leaving a rich sauce.
- Top each turkey steak with a spoonful of the juices and serve.