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Photo of Turkey Saltimbocca by WW

Turkey Saltimbocca

Total Time
30 min
20 min
10 min
Saltimbocca is traditionally veal raped in prosciutto and popular in Europe, but our version is even better with turkey.


Skinless turkey breast

540 g, (buy 600g), fat trimmed

Fresh sage

1 tbs, (12 leaves)

Prosciutto fat trimmed

4 slice(s), (60g), fat trimmed


1 medium, cut into wedges

Green beans

200 g

Yellow beans

200 g, halved

Snow peas

150 g

Flaked almonds

2 tbs, toasted

Olive oil

1 tbs

Lemon juice

1 tbs

Whole grain mustard

2 tsp

Capers, rinsed, drained

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Preheat a chargrill or barbecue grill over medium heat. Top each turkey escalope with 3 sage leaves and wrap with a slice of prosciutto. Secure with a toothpick if needed.
  2. Lightly spray turkey with oil. Cook for 3 minutes each side or until golden and cooked through. Transfer to a plate. Cover turkey with foil and set aside to rest for 3 minutes before serving.
  3. Meanwhile, cook lemon for 1 minute each side or until golden.
  4. Boil, steam or microwave beans, squash and snow peas until just tender. Drain. Refresh under cold water and drain. Transfer to a bowl with almonds, oil, juice and mustard and toss to combine.
  5. Sprinkle turkey with capers and serve with bean salad and lemon wedges.


SERVING SUGGESTION: Chargrilled sourdough bread. TIP: To toast almonds, heat a non-stick frying pan over medium heat. Cook almonds, stirring, for 1–2 minutes or until golden.