Turkey Saltimbocca

Name: Turkey Saltimbocca
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g small, mainly waxy potatoes (e.g. Solara); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 8 (à 75 g) thin turkey breast; 1/2 Pot of basil; 30 g Parmesan cheese; 75 g Turkey salami, sliced; 500 g Broccoli; 100 ml dry white wine; 1 TEASPOON Instant Chicken Bouillon; 1 TEASPOON sauce thickener; baking paper; 7-10 Tbsp Toothpicks

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g small, mainly waxy potatoes (e.g. Solara)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
8 (à 75 g) thin turkey breast
1/2 Pot of basil
30 g Parmesan cheese
75 g Turkey salami, sliced
500 g Broccoli
100 ml dry white wine
1 TEASPOON Instant Chicken Bouillon
1 TEASPOON sauce thickener
baking paper
7-10 Tbsp Toothpicks

Directions

1
Wash, peel and halve the potatoes. Mix with 1 tablespoon of oil, season with salt and pepper. Spread the potatoes on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
2
In the meantime, wash the meat, dab dry, possibly tap a little thinner. Season with a little salt and pepper. Wash the basil, dab dry, put something aside for garnishing. Slice parmesan cheese into thin slices.
3
Spread 1 slice of salami, 2-3 leaves of basil and parmesan on each cutlet. Fold the cutlets. Fix with toothpicks. Clean and wash the broccoli and divide into small florets. Cook in little boiling salted water for 8-10 minutes.
4
Heat 1 tablespoon of oil in a coated frying pan. Fry Saltimbocca for 2-3 minutes on each side. Remove from the pan and keep warm. Add wine and 150 ml water to the roast. Bring to the boil, stir in broth.
5
Thicken with sauce thickener and season with salt and pepper. Drain the broccoli and let it drain. Serve Saltimbocca with potatoes, broccoli and sauce. Garnish with basil set aside.