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  • 4 medium size turkey breasts

  • 4 slices of Parma ham (cut in half widthways)

  • 3 tablespoons of olive oil

  • 50g salted butter

  • 16 small sage leaves

  • 180ml Marsala wine

  • Salt and pepper to taste


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Once ready, transfer the saltimbocca to a plate and cover with foil.

  • 5.

    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.

  • 6.

    Stir in the remaining butter then season with salt and pepper.

  • 7.

    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.

  • 8.

    Perfect with a glass of cold dry white wine.

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