4 turkey breast fillet steaks or escalopes, about 150 g (5 oz) each
8 lean slices prosciutto or Parma ham
8 sage leaves
2 tablespoons plain flour
light olive oil spray
500 g (1 lb) fresh tagliatelle
2 tablespoons Marsala
125ml (4 fl oz) dry white wine
1 tablespoon capers, rinsed and drained, or 8 caperberries
Place a turkey escalope between 2 layers of clingfilm and beat with a rolling pin to flatten. Fold a slice of ham in half and place it over the turkey, then top the ham with 2 sage leaves, securing with cocktail sticks. Repeat with the other escalopes. Season the flour with pepper and sprinkle over the top.
Place a large, nonstick frying pan over a medium-high heat, spray with a little oil and fry the turkey in batches, for 2–3 minutes on each side until golden brown.
Meanwhile, bring a large saucepan of salted water to the boil and cook the tagliatelle for 3–4 minutes until ‘al dente’, or according to the packet instructions, then drain.
Add the Marsala to the pan with the escalopes, followed by the white wine and capers, scraping the base gently with a wooden spatula to deglaze the pan. Turn the escalopes over and bubble gently for another 1–2 minutes
Transfer the pasta to serving plates, place the escalopes on top and spoon over the juices to serve.