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Turkey and Sage Saltimbocca with White Wine Pan Sauce and Roasted Cauliflower

This roasted dish pairs turkey cutlets with fresh sage leaves, dry white wine and cauliflower florets. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High protein Low carb High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

56 g Protein
21 g Carbohydrates
35 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 151g turkey cutlets 227 kcal
  • 29g prosciutto 73 kcal
  • 3g fresh sage leaves 8 kcal
  • 8g all-purpose flour 29 kcal
  • 50g dry white wine 41 kcal
  • 50g chicken broth 3 kcal
  • 8g unsalted butter 57 kcal
  • 210g cauliflower florets 53 kcal
  • 17g olive oil 150 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. cauliflower floretsolive oilsalt
    Heat oven to 425 F (220 C). Toss cauliflower with olive oil and salt on a sheet pan; roast until browned and tender, 18 to 22 minutes.
  2. turkey cutletsprosciuttofresh sage leavesall-purpose flour
    Lay turkey cutlets flat. Top each with sage and a slice of prosciutto; secure with toothpicks if needed. Lightly dust with flour.
  3. turkey cutletsprosciuttoolive oil
    Heat a nonstick or stainless skillet over medium-high heat with a small drizzle of olive oil. Sear cutlets prosciutto-side down 2 minutes, flip, and cook 1 to 2 minutes more until done.
  4. turkey cutletsdry white winechicken broth
    Remove cutlets. Add wine and broth to the pan, scraping up browned bits, and simmer until slightly reduced, 2 to 3 minutes.
  5. turkey cutletsunsalted buttercauliflower florets
    Swirl in butter to finish the sauce. Serve turkey with sauce alongside roasted cauliflower.

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