Place the turkey breasts on a chopping board. Cover with cling film and with the help of the flat side of a cooking hammer bash out until flattened.
Cut each breast in half width-ways so you get 8 pieces in total. Season with a little salt and pepper and lay a piece of Parma ham on each. Top with 2 sage leaves and secure with a toothpick.
In a large frying pan, heat the oil and half of the butter on a medium heat. Once hot, place the saltimbocca in the pan, ham side down. Cook for 2 minutes until browned. Turn and cook for a further 3 minutes until just cooked through.
Once ready, transfer the saltimbocca to a plate and cover with foil.
Pour the Marsala wine in the hot frying pan and with the help of a wooden spoon, start to deglaze by scraping up the meaty bits on the bottom. On a high heat simmer for 2 minutes until slightly reduced.
Stir in the remaining butter then season with salt and pepper.
Return the turkey and any juice to the pan, turning it in the sauce for 30 seconds. Remove the pan from the heat and remove the toothpick from the saltimbocca.
Perfect with a glass of cold dry white wine.
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