Lesson 5: Turkey Saltimbocca

Poor turkey, neglected all year except Thanksgiving. Although the classic version of this simple dish uses veal cutlets, this version brings to the table an ingredient that many people prefer over veal. Although turkey can be dry and bland, the saltiness and fat of the prosciutto and cheese and the slight bitterness of the asparagus balance the turkey in this dish (if you would rather use veal, treat it the same as the turkey in this preparation). -- John Hornick

Instagram: @chefsapprenticecooklikeapro SEE THE FINISHED DISH

Serves 6 as a small plate

Preparation time: 30-40 minutes

Ingredients:
6 pieces of turkey breast of equal size, about 2 oz. each
6 paper-thin slices of prosciutto
6 thin to medium thickness asparagus spears
About ½ lb. Gruyere cheese
Olive oil
Kosher salt
Peppermill
About 2 Tb. sage, chopped
Flour

Equipment needed: Slicing knife, large pot, bowl for ice bath, box grater, chef’s knife, dredging pan or sizzle plate, cast iron or other frying pan, plastic wrap, cutting board, meat pounder, colander, kitchen string