Heart-Healthy Saltimbocca
Elevate your healthy dining with this heart-healthy saltimbocca, a twist on the classic Italian dish that's both flavorful and mindful of your well-being. Tender turkey breast cutlets are the star of this recipe, layered with aromatic fresh sage leaves and low-sodium prosciutto for a savory punch. Lightly dusted with whole wheat flour, these cutlets are seared to perfection, creating a golden crust while locking in moisture. The dish is complemented by a luscious, tangy sauce made with dry white wine, low-sodium chicken broth, lemon juice, and garlic, delivering a sophisticated flavor profile without compromising heart health. Quick and easy to prepare, this restaurant-quality dish is ready in just 40 minutes and pairs beautifully with steamed vegetables or a vibrant green salad. Perfect for a nutritious dinner, this turkey saltimbocca is indulgence without guilt!
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Recipe Information
Ingredients
- 4 pieces Turkey breast cutlets
- 8 leaves Fresh sage leaves
- 4 slices Low-sodium prosciutto
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 0.5 cup Low-sodium chicken broth
- 0.25 cup Dry white wine
- 2 tablespoons Lemon juice
- 0.5 teaspoon Black pepper
- 0.25 cup Whole wheat flour
- 1 teaspoon Lemon zest
- 1 tablespoon Unsalted butter
Instructions
Gently pound the turkey breast cutlets to an even thickness of about 1/4 inch using a meat mallet. Place 2 sage leaves on each cutlet and top with a slice of low-sodium prosciutto, pressing gently.
Lightly dust each cutlet with whole wheat flour, shaking off any excess.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Mince the garlic cloves and add them to the skillet until fragrant, about 1 minute.
Increase the heat to medium-high and place the turkey cutlets in the skillet, prosciutto-side down. Cook for about 2-3 minutes until the prosciutto is crisp and the turkey is golden brown.
Flip the cutlets and cook for another 2 minutes until the turkey is cooked through. Remove the cutlets from the skillet and keep warm.
Add the remaining tablespoon of olive oil and unsalted butter to the skillet. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
Add the low-sodium chicken broth, lemon juice, and black pepper to the skillet. Continue to cook until the sauce has slightly thickened, about 4 minutes.
Return the turkey cutlets to the skillet, spooning the sauce over them. Allow them to heat through for an additional minute.
Serve the turkey saltimbocca garnished with lemon zest. The dish pairs well with a side of steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 805 mg | 35% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 2.1 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2150 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
