🍽️ Turkey Saltimbocca with Creamy Pea and Potato Puree

Name: Turkey Saltimbocca with Creamy Pea and Potato Puree
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g peas (frozen); 200 g floury potatoes; salt; 300 ml vegetable broth; 1 sprig mint; 1 sprig basil; 1 tbsp tahini; 2 tbsp olive oil; 600 g turkey cutlets (4 turkey cutlets); 2 slices Parma ham; 4 leaves sage; pepper; 75 ml white wine

513 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

600 g peas (frozen)
200 g floury potatoes
salt
300 ml vegetable broth
1 sprig mint
1 sprig basil
1 tbsp tahini
2 tbsp olive oil
600 g turkey cutlets (4 turkey cutlets)
2 slices Parma ham
4 leaves sage
pepper
75 ml white wine

Instructions

1. Let the peas thaw.
2. Wash the potatoes thoroughly.
3. Place the potatoes in boiling salted water.
4. Cook the potatoes for about 25 minutes until tender.
5. Bring the vegetable broth to a boil in a pot.
6. Add the thawed peas to the broth.
7. Add fresh mint and basil.
8. Simmer the mixture covered for 5 minutes.
9. Remove the peas from the broth and set them aside.
10. Puree the peas with a little of the hot broth until smooth.
11. Drain the potatoes.
12. Let the potatoes cool down slightly.
13. Peel the cooled potatoes.
14. Press the potatoes through a potato ricer.
15. Stir the pea puree into the potatoes.
16. Add the tahini paste.
17. Mix in 1 tablespoon of olive oil.
18. Thin the puree gradually with vegetable broth.
19. Ensure the puree has a creamy consistency.
20. Season the puree with salt to taste.
21. Keep the puree warm.
22. Rinse the turkey cutlets under cold water.
23. Pat the cutlets dry with kitchen paper.
24. Pound the cutlets flat.
25. Halve the ham slices.
26. Wash the sage leaves.
27. Shake the sage leaves dry.
28. Top each cutlet with one sage leaf.
29. Place half a ham slice on top of the sage leaf.
30. Fold the cutlets over.
31. Secure the cutlets with wooden skewers.
32. Heat the remaining oil in a frying pan.
33. Fry the cutlets for 2 to 3 minutes on each side until golden brown.
34. Season the cutlets with salt and pepper.
35. Remove the cutlets from the pan.
36. Cover the cutlets and keep them warm.
37. Deglaze the pan juices in the pan with wine.
38. Let the sauce reduce briefly.
39. Return the cutlets to the sauce.
40. Taste the sauce and adjust seasoning.
41. Plate the cutlets with the sauce.
42. Serve the dish together with the pea and potato puree.

Nutrition per serving

kcal: 513
Protein: 44 g · Fett/Fat: 24 g · Carbs: 27 g