Categories: May

Ingredients

• 4 turkey breast steaks
• 4 slices prosciutto, halved widthways
• 16 small fresh sage leaves
• 2 tbsp olive oil
• 40g unsalted butter
• 200ml dry Marsala or white wine

Directions

1. Put a turkey breast between 2 sheets of cling film and, using a rolling pin, bash out until flattened. Transfer to a plate and repeat with the remaining steaks. Cut each steak in half widthways, to give 8 in total. Season and lay a piece of prosciutto on each. Top with 2 sage leaves and secure with a toothpick.

2. Heat the oil and half the butter in a large frying pan over a high heat. When very hot, cook half the turkey, prosciutto side down, for 2 minutes, until browned. Turn and cook for a further 2 minutes, until just cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining turkey, then set aside with the other steaks.

3. Pour the Marsala into the pan to deglaze, scraping up the meaty bits on the bottom. Simmer rapidly for 4-5 minutes, until reduced slightly. Stir in the remaining butter until melted, then season to taste. Return the turkey and any juices to the pan, turning it in the sauce.

4. Remove and discard the toothpicks from the turkey, then divide between 4 plates, serving 2 pieces to each person. Pour over the Marsala sauce and serve with buttered fine green beans.

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