Turkey Saltimbocca

Will learning to eat solid food, Elise sends photo of first bites, Naomi plans first she-crab soup for grandson. The week was the life. The life was the cooking. The cooking was the love. And the love was the week, and the week was one of the weeks that stack together to become the years, and the years become the life, and the life is the woman at the stove who cooks and writes and loves and does not stop.

I made she-crab soup on Sunday — the anchor, the constant, the practice. The soup was perfect. The perfection was the practice. And the practice continues, one Sunday at a time, one bowl at a time, one life at a time, the woman stirring, the roux thickening, the kitchen warm, the family fed, the love alive.

She-crab soup is my Sunday ritual, but this week — the week Will took his first bites and Elise sent that photograph that made me set down my spoon and simply breathe — I found myself wanting to bring something new to the table alongside it, something that felt as purposeful and tender as the season we’re in. Turkey Saltimbocca has that same quality: it moves quickly, it asks you to pay attention, and when it’s done, it tastes like someone loved you while they made it. That felt exactly right.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4

Ingredients

4 turkey breast cutlets (about 4–6 oz each), pounded to 1/4-inch thickness
4 thin slices prosciutto
8 fresh sage leaves
1/2 cup all-purpose flour, for dredging
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
1 tablespoon capers, drained (optional)
Lemon wedges, for serving

Instructions

Prep the cutlets. Lay turkey cutlets flat on a clean work surface. Place 2 sage leaves on each cutlet, then lay one slice of prosciutto on top. Press gently so the prosciutto adheres. Secure with a toothpick if needed.
Dredge. Season the flour with salt and pepper. Lightly dredge each cutlet on both sides, shaking off any excess.
Sear. Heat olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until shimmering. Add cutlets prosciutto-side down and cook for 3–4 minutes until golden and crisp. Flip and cook an additional 2–3 minutes until turkey is cooked through. Transfer to a plate and tent with foil.
Build the pan sauce. Reduce heat to medium. Add the white wine to the skillet and scrape up any browned bits from the bottom. Cook for 1 minute, then add chicken broth and lemon juice. Simmer until the liquid reduces by about half, 3–4 minutes.
Finish. Remove from heat and swirl in the remaining 1 tablespoon of butter until the sauce is glossy. Stir in capers if using.
Serve. Plate the turkey cutlets and spoon the pan sauce generously over the top. Serve immediately with lemon wedges alongside.

Nutrition (per serving)

Turkey Saltimbocca — The Sunday Table That Keeps Us Together