Sage Turkey Saltimbocca & Green Beans

• Turkey breast(600 g)
• Prosciutto(8 slices)
• Sage(16)
• All-Purpose Flour(2 tbsp)
• Salt(1 tsp)
• Black pepper(1 tsp)
• Olive oil(2 tbsp)
• Butter(25 g)
• White Wine(120 ml)
• Chicken Broth(180 ml)
• Lemon(1)
• Green beans(300 g)
• Potato(500 g)
• Garlic(2 cloves)
• Flat Leaf Parsley(2 tbsp)

Method

1. 1

   Slice the {Turkey breast} horizontally into 4 even cutlets and season both sides with {Salt} and {Black pepper}. Lay 2 {Sage} leaves on each piece, top each with 2 {Prosciutto} slices, then lightly dust the exposed turkey side with {Flour}. Halve the {Potato} if large, trim the {Green beans}, finely chop the {Garlic}, and chop the {Fresh parsley}.

   ~15 min

2. 2

   Put the {Potato} in a saucepan, cover with water, add a generous pinch of salt, and boil until tender, 15 minutes.

   ~15 min

3. 3

   Meanwhile, heat 1 tbsp of {Olive oil} in a large frying pan over medium-high heat. Add the turkey prosciutto-side down and cook until the prosciutto is lightly crisp and the turkey is just cooked through, 3 to 4 minutes per side. Transfer to a plate to rest.

   ~8 min

4. 4

   Lower the heat to medium. Add the {White Wine}, {Chicken Stock}, juice from half the {Lemon}, and half the {Butter}. Simmer for 4 to 5 minutes until glossy and lightly reduced, scraping up the pan juices.

   ~5 min

5. 5

   In a second pan, heat the remaining 1 tbsp {Olive oil} with the rest of the {Butter}. Add the {Garlic} and cook for 30 seconds, then add the {Green beans} and cook for 4 to 5 minutes until bright green and tender-crisp. Drain the potatoes, lightly smash them, and toss with half the {Fresh parsley}, a squeeze from the remaining {Lemon}, salt, and pepper.

   ~7 min

6. 6

   Serve the smashed potatoes and {Green beans} on each plate. Set a turkey cutlet on top or alongside, spoon over the lemon-white wine sauce, and finish with the remaining {Fresh parsley}.

   ~5 min