Turkey saltimbocca with sage and mozzarella

Turkey saltimbocca with sage and mozzarella: a quick pan dish with tender turkey, savoury cured beef and melted mozzarella.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 380 kcal per serving
• Protein: 52 g
• Fat: 18 g
• Carbs: 2 g

Ingredients

• 400g thin turkey steaks
• 1 ball of mozzarella
• 4 slices of bresaola
• 1 tbsp olive oil
• 8 leaves of sage
• 1 pinch of black pepper

Method

You’ll need: frying pan · spatula

1. Pat the turkey steaks dry and season lightly with black pepper. You don't need salt here, because the bresaola already brings plenty of seasoning.
2. Place sage and mozzarella on each steak. Then wrap in bresaola and secure with a cocktail stick if needed.
3. Heat the olive oil in a large frying pan over a medium heat. Place the saltimbocca in the pan seam side down first.
4. Fry the steaks until the bresaola is slightly crisp. Then carefully turn them and keep cooking until the turkey is cooked through and the mozzarella softens.
5. Finally, turn the heat down briefly so the cheese doesn't run out and the meat stays juicy.
6. Serve straight from the pan, garnished with fresh sage if you like.

Good to know

When it needs to be simple but still look like something, this dish is just right. Juicy, full of flavour and on the plate in a few minutes.

Swaps

Mozzarella → burrata (a creamier texture; pasteurised in pregnancy); Bresaola → another cured beef (less classic); Turkey steaks → thin chicken steaks (similar protein content); Olive oil → ghee (heat-stable; contains milk)

Allergens

Contains milk (mozzarella). Well suited to children if the cured beef is used fairly sparingly; in pregnancy, only with the meat cooked right through, the bresaola fried until hot and mozzarella made from pasteurised milk.