Turkey Saltimbocca

Saltimbocca translates to ‘jump in the mouth,' and that’s exactly what this five-ingredient cutlet does. Traditional Italian saltimbocca uses veal, but turkey cutlets are leaner, faster, and considerably cheaper. The technique stays the same: a quick sear in butter, a lid, and a melt.

The build matters. After the first one-minute sear, the cutlet flips and gets stacked pepper-side down. Prosciutto goes next, folded in half so it crisps slightly without overpowering. Sliced Muenster lands on top, with a scatter of julienned fresh sage. Cover the pan and the trapped heat melts the cheese while the residual butter bastes everything from underneath.

The whole dish takes longer to read about than to cook. Don’t multitask. Once the cheese starts melting, you have about 30 seconds before the cutlet overcooks.

Pro Tips

• Keep the cutlets thin (⅜ inch). Thicker turkey takes longer than the cheese can survive on heat.
• Use fresh sage only. Dried sage tastes dusty here and won’t release its piney aroma into the butter.
• Muenster melts more gently than mozzarella. If you swap, choose a fast-melting cheese with low moisture.
• Pull the pan off the heat the moment the cheese sags. Carryover cooking finishes the turkey.

Variations

• Use the more traditional provolone or fontina in place of Muenster.
• Deglaze the pan with a splash of dry white wine or Marsala after plating, and spoon the pan sauce over the cutlets.
• Serve over wilted spinach or buttery polenta to catch the cheese and pan drippings.