My sage plant came back like crazy from last summer, so I see a lot of summer saltimbocca in our future. It’s one of those super-easy recipes, and you can always play with it (add cheese or lemon, use rose instead of white wine like I did here, use turkey, chicken or veal).
about 1 pound turkey breast, cut and pounded into cutlets (mine made 4)
4 slices prosciutto
8 sage leaves
rose wine (about 1/4 cup)
chicken stock (1/2-1 cup)
1 tbsp olive oil
1-2 tbsp butter
cornstarch, if needed, for thickening)
salt and pepper
Season turkey with salt and pepper. Place two sage leaves on each cutlet, then top with 1 slice prosciutto. Dust cutlets with flour on both sides.
Heat oil in pan. Brown chicken for 4-5 minutes, prosciutto side up. Cook another minute or two to crisp prosciutto and cook through. Remove from pan and cover to keep warm.
Add wine to pan, and let reduce a couple minutes. Add chicken broth and butter. Check seasoning. If needed, whisk in a little cornstarch paste to thicken. Return cutlets to pan and simmer a few minutes and serve.