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🍽️ Crispy Turkey Breast with Sage and Ham

380 kcal · 30 min · 4 servings

Ingredients

• 2 sprigs sage
• 480 g turkey cutlets (in 4 equal pieces)
• salt
• pepper
• 80 g Parma ham (4 slices)
• 150 g ribbon noodles
• 15 g clarified butter (1 tbsp)
• 40 g arugula (1 handful)
• 20 g Parmesan (1 piece)

Instructions

1. 1. Wash the sage leaves under running water.
2. 2. Shake the leaves dry.
3. 3. Carefully pluck the sage leaves from the stems.
4. 4. Rinse the turkey breast under cold water.
5. 5. Pat the meat dry with a kitchen towel.
6. 6. Pound the turkey breast flat until it is thin.
7. 7. Season the meat with salt and pepper.
8. 8. Top the breast with the sage leaves.
9. 9. Wrap one slice of ham around each cutlet.
10. 10. Bring a pot of water to a boil.
11. 11. Add salt to the boiling water.
12. 12. Cook the pasta al dente according to package instructions.
13. 13. Heat ghee in a non-stick pan.
14. 14. Fry the cutlets over medium heat.
15. 15. Fry each side for about 4 minutes until golden brown.
16. 16. Wash the arugula under running water.
17. 17. Spin the arugula dry.
18. 18. Grate the Parmesan finely.
19. 19. Drain the pasta.
20. 20. Let the pasta drain well.
21. 21. Mix the pasta with the arugula.
22. 22. Fold in the grated Parmesan.
23. 23. Plate the food onto four plates.
24. 24. Place the turkey breast next to the pasta salad.

Nutrition per serving

• kcal: 380
• Protein: 41 g · Fett/Fat: 11 g · Carbs: 27 g