Turkey saltimbocca


  • 2 thin turkey escalopes
  • 50 g of Comté
  • 4 slices of Italian ham
  • olive oil

  • freshly ground pepper


  1. Cut the Comté into thin strips.

  2. Spread the cutlets, cover them with baking paper and run the rolling pin over them to flatten them.

  3. Cover them with strips of cheese and Italian ham.

  4. Roll them up and hold them closed with a wooden skewer.

  5. Heat a pan with a drizzle of olive oil and place the rolled escalopes in it.

  6. Cook for 10 minutes over medium heat, turning them regularly so that they are nicely browned.

  7. Preheat the oven to 180°C, then bake the rolled escalopes for 5 minutes to finish cooking. Season with pepper when serving.

  8. Serve hot with cauliflower gratin or fries.

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