EatSmarter exclusive recipe

Turkey-Prosciutto Cutletswith Zucchini and Carrots

Turkey-Prosciutto Cutlets - Turkey-Prosciutto Cutlets - Elegant cutlets in the style of Italian Saltimbocca
347 kcal
Turkey-Prosciutto Cutlets - Elegant cutlets in the style of Italian Saltimbocca


Preparation:35 min
Ready in:35 min
1 serving contains (Percentage of daily recommendation)
Calories347 kcal(17%)
Protein44 g(88%)
Fat12 g(15%)
Carbohydrates12 g(5%)
Added Sugar0 g(0%)
Roughage7 g(23%)

Recipe Development: EAT SMARTER


For servings

1Carrots (200 grams)
½Zucchini (250 grams)
1 ½Scallions
4Turkey cutlets (about 40 grams each)
2 sprigsSage
½ ouncessun-dried Tomatoes (in oil)
2 slicesProsciutto
1 tablespoonOlive oil

Kitchen Utensils

1 Skillet, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Slotted spatula, 1 Meat mallet, 1 Plastic wrap, 1 Toothpick, 1 Citrus juicer


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1 Rinse and peel carrots. Rinse and peel zucchini. Cut carrots and zucchini separately into very fine strips (julienne).
2 Trim scallions, rinse and cut into thin rings.
3 Pound turkey cutlets flat between sheets of plastic wrap or in a freezer bag with a mallet or a pan.
4 Rinse sage, shake dry and pluck 12 leaves from the stems. Drain the sun-dried tomatoes and cut into strips.
5 Top each cutlet with 1 sage leaf and 1/2 slice of prosciutto stuck with a toothpick. Chop remaining sage.
6 Heat 1 tablespoon oil in a skillet and fry the cutlets in on each side for 1 minute over high heat, take out and keep warm in the oven at about 100°C (fan 80°C, gas mark 1) (approximately 210°F/convection 175°F).
7 Wipe skillet with a paper towel. Heat the remaining oil, add carrots and scallions and cook over high heat, stirring for 1 minute.
8 Add zucchini and fry 1 more minute.
9 Add tomatoes and sage. Squeeze lemon and measure 2 teaspoons lemon juice. Season vegetables with salt, pepper and lemon juice.
10 Distribute vegetables on plates, then place the turkey cutlets on top and drizzle with juices from the skillet.


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