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Turkey Saltimbocca Rolls


1 roll and 3 Tbsp of sauce = 230 calories. 5 g carb, 1 g fiber

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Rate this recipe 4.5/5 (4 Votes)


  • 2 slices of prosciutto
  • 4 turkey cutlets, pounded to 1/4 inch thick
  • 4 slices low-fat Havarti cheese
  • 4 small fresh sage leaves + 1 tsp chopped sage
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 tsp olive oil
  • 2 shallots, thinly slsiced
  • 1 1/2 tsp flour
  • 3/4 cup low-sodium fat-free chicken broth
  • 1 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp light stick of butter


Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

Cut each slice prosciutto lengthwise in half. Top 1 cutlet with 1 piece of prosciutto, 1 sllice Havarti and 1 sage leaf. Roll up lengthwise to enclose filling and secure with wooden toothpick. Repeat with remaining 3 cutlets.

Sprinkle each roll evenly with 1 tsp salt and pepper. Heat 1/2 tsp oil in large skillet and set over medium-high heat. Add rolls and cook, turning often, until lightly browned, 5-6 minutes. Transfer to plate.

Heat remaining 1 tsp oil in skillet over medium-high heat, add shallots and cook, stirring until softened, 1-2 minutes. Sprinkle shallots with flour and cook, stirring constantly, 1 minute. Whisk in broth, lemon zest, lemon juice, chopped sage and remaining 1/4 tsp salt. Bring to a boil, stirring often, until sauce thickens. Swirl in butter until melted; add rolls and any accumulated juice. Reduce heat and simmer until rolls are heated through, 2-3 minutes. Remove toothpicks and serve rolls with sauce.

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