Page title and description
Cook's notesYou can also try this dish with veal (or pork). Here marsala works well instead of wine.
- 1 boneless turkey joint
- 4 slices prosciutto
- 8 fresh sage leaves
- generous knob of unsalted butter
- 125ml white wine
- Parmesan, grated (to serve)
- salt and pepper
Prep time: 20 min
Cooking time: 15 min
Step 1Slice the turkey joint into four and gently tap out with a rolling pin until the escalopes are an even thickness of about 3mm.
Step 2Season well, place a slice of prosciutto and a couple of sage leaves on each escalope, then roll up and secure with a cocktail stick.
Step 3Cook gently in butter in a heavy-based frying pan until evenly brown, turning regularly.
Step 4Pour the white wine over the meat, cover the pan and allow to cook gently for another 10 minutes.
Step 5Serve with a grating of Parmesan, mash and seasonal greens.