4 x 150g turkey fillets
Salt and freshly ground black pepper
1 lemon
4 slices Parma ham
A few fresh sage leaves
1 tbsp plain flour
2-3 tbsp light oil
7-8 tbsp of stock made with Ideal Weight White Wine Flavouring and Bouillon powder mixed with water.

prep 10 mins
cook 15 mins
serves 4

This traditional Roman Dish means ‘jump in the mouth’, as in ‘I didn’t eat all of them honest – they just jumped into my mouth’. It’s usually made with veal escalopes, but pork and turkey work just as well.

1. Place a fillet between two sheets of greaseproof paper and flatten it with a rolling pin – you're aiming to get it to about twice the size and half the thickness. Now repeat for the remaining fillets.
2. Season on both sides with salt and black pepper and a grating of lemon zest.
3. Wrap a slice of ham around each fillet, then top with a sage leaf. Cut four slices from the lemon and secure one to each fillet with a cocktail stick. Coat lightly with the flour.
4. Lightly grease the pan with the oil in a close-fitting, heavy based frying pan and when bubbling, add the fillets. Cook over a medium heat, turning only once or twice until lightly and evenly browned on all sides. Don't worry if they shrink a little. Transfer to a heated dish and keep warm.
5. Meanwhile, stir the stock made with White Wine Flavoured Water & Boullion Powder in to the pan and baste with the juices.
6. Remove the cocktail sticks and serve with a little of the sauce and sprinkle with black pepper and chopped sage.

Italian main courses are usually served very simply with just one vegetable such as wilted spinach, dressed peas or simple green beans. If you want to bulk it up, steam new potatoes to go with it.

Top Tip...

Bulk it up, steam new potatoes to go with it.