Turkey Saltimbocca with Parsley Wine Sauce

An Italian dish traditionally made with veal, prosciutto and sage; our version uses turkey breast. A great option for your next holiday meal, we even kicked it up a notch by adding parsley and wine sauce.

Yield: Serves 6

Turkey Saltimbocca with Parsley Wine Sauce


  • 2 double (whole) boneless skinless turkey breasts, fillets removed
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp salt
  • 20 fresh sage leaves
  • 8 slices prosciutto
  • 2 tbsp canola oil
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1/4 cup chopped fresh parsley
  • 1 tbsp salted butter, chilled and cubed
  • 1/8 tsp freshly ground pepper


  1. Preheat oven to 350°F. Line a rimmed baking sheet with nonstick foil.
  2. Cut turkey breasts in half to make four single breasts. Working with one breast at a time, place turkey, smooth side down, between two sheets of plastic wrap. Using a flat meat pounder or heavy saucepan, gently pound turkey to a thickness of 1/4 inch.
  3. Sprinkle turkey breasts with 1/2 tsp pepper and salt. Place 5 sage leaves and 2 slices of prosciutto on top of each turkey breast. Beginning with short edge, roll up each turkey breast jelly-roll fashion into a roll; secure with toothpicks.
  4. Heat 1 tbsp oil in a large nonstick frypan over medium heat. Add rolls in batches and brown on all sides, adding remaining oil as necessary. Transfer rolls to prepared pan.
  5. Bake, uncovered, for 45 – 50 minutes or until a meat thermometer inserted into centre of roll registers 170 – 175°F.
  6. Meanwhile, to prepare parsley wine sauce, set same frypan over medium heat. Add wine and bring to a boil, scraping to loosen browned bits. Reduce heat and simmer, stirring frequently, until liquid is reduced by half, about 5 minutes.
  7. Stir in broth and bring to a boil. Reduce heat and simmer, stirring frequently, until liquid is reduced by half, about 10 minutes. Remove from heat. Add parsley, butter and 1/8 tsp pepper. Whisk until butter is melted; keep warm.
  8. Let rolls stand for 5 minutes before slicing. Remove toothpicks from rolls. Slice rolls into medallions. Drizzle with parsley wine sauce.
Nutritional analysis per serving:


295 calories, 11.5 g fat, 43.4 g protein, 1.3 g carbohydrates, 0.1 g fibre, 797 mg sodium

Tip: We used two boneless skinless turkey breasts with fillets removed, each weighing about 1.2 lb (0.55 kg), in this recipe.