Special Diet

Turkey Breast with Prosciutto, Sage and Capers

cook 20 mins
  • 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
  • pepper
  • 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.
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