Turkey Saltimbocca (Rice)

Saltimbocca literally means “jumps in the mouth” in Italian, and this turkey version earns the name. Turkey cutlets get a quick sear in butter, then topped with folded prosciutto, Muenster cheese, and julienned fresh sage. A minute under the lid melts the cheese into a gooey blanket over the salty prosciutto.

The entire cook time is about two minutes total, which means the turkey cutlets need to be thin. At ⅜ inch thick, they cook through in that brief window without drying out. If your cutlets are thicker, pound them between plastic wrap before cooking.

Fresh sage is doing the aromatic work here. Julienned into thin ribbons, it releases its piney, slightly peppery fragrance right into the melting cheese. Dried sage won’t give you the same bright flavor and tends to taste dusty in a dish this simple.

Chef Tips

• Use medium-high heat and don’t crowd the pan. The cutlets need direct contact with the hot butter to sear properly. Cook in batches if needed.
• Fold the prosciutto slices in half before placing on the cutlet. Doubled-up prosciutto has better texture and doesn’t disappear into the cheese.
• Muenster melts beautifully and has a mild, buttery flavor that doesn’t overpower the sage. Fontina or provolone work as substitutes.
• Cover the pan for just one minute. Any longer and the turkey overcooks. You’re only melting the cheese, not braising.

Variations

• Use traditional veal cutlets instead of turkey for the classic Italian preparation.
• Deglaze the pan with a splash of white wine after removing the cutlets for a quick pan sauce.
• Serve over a bed of rice or with a simple arugula salad dressed in lemon and olive oil.