Heart-Healthy Saltimbocca
Elevate your weeknight dinner game with this flavorful and guilt-free twist on a classic Italian favorite—Heart-Healthy Saltimbocca. Crafted with lean turkey breast cutlets, aromatic sage, and thin slices of low-sodium prosciutto, this dish is brimming with savory elegance while keeping your heart in mind. The cutlets are lightly dusted with whole wheat flour and pan-seared to golden perfection before being bathed in a zesty, wine-infused sauce made with fresh lemon juice, garlic, and low-sodium chicken broth. Quick to prepare in just 40 minutes from start to finish, this recipe combines robust flavors with wholesome ingredients, making it perfect for a balanced, low-sodium meal. Serve garnished with bright lemon zest and pair with a side of steamed vegetables or a crisp salad for a complete, health-friendly feast.
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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
Directions
Step 1
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.
Step 2
Lightly dust each cutlet with whole wheat flour, shaking off any excess.
Step 3
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.
Step 4
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.
Step 5
Flip the cutlets and cook for another 2 minutes until the turkey is cooked through. Remove the cutlets from the skillet and keep warm.
Step 6
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.
Step 7
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.
Step 8
Return the turkey cutlets to the skillet, spooning the sauce over them. Allow them to heat through for an additional minute.
Step 9
Serve the turkey saltimbocca garnished with lemon zest. The dish pairs well with a side of steamed vegetables or a fresh salad.
Nutrition Facts
| Serving size | 806.3 grams (806.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1359 |
| Total Fat 63.30g | 81% |
| Saturated Fat 19.50g | 98% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 391mg | 130% |
| Sodium 805mg | 35% |
| Total Carbohydrate 30.50g | 11% |
| Dietary Fiber 5.80g | 21% |
| Total Sugars 2.10g | |
| Protein 158.20g | 316% |
| Vitamin D 0IU | 0% |
| Calcium 107mg | 8% |
| Iron 9mg | 48% |
| Potassium 2150mg | 46% |
Source of Calories