Slimming World Turkey Saltimbocca

We know that some of you will be looking for simple and delicious weekly meals, and the latest ‘Take 5’ book from Slimming World has given us some amazing inspiration. ‘Saltimbocca’ translates from Italian to mean ‘jumps in the mouth’, quite simply because it tastes so delicious!

Take 5 is a cookbook dedicated to meals which only require 5 ingredients (quite amazing considering how delicious the meals look!) You can get your hands on one through the Slimming World group – designed not just for those who wish to shed a few pounds, but also those looking to make healthy lifestyle choices and take care of their bodies.

Traditional Saltimbocca uses about 150ml of Marsala Wine to deglaze the pan after cooking. Reduce the Marsala and return the turkey to the pan to coat with some of the sauce. A delicious step, not necessary, but still… delicious!

Serves 4
(or 2 Hungry People with half the Mangetout)

1/2 Syn per serving


  • 4 Springfield Poultry Organic Turkey Steaks
  • 4 Parma Ham or Prosciutto Slices
  • 8 Medium Fresh Sage Leaves
  • 200ml Chicken Stock
  • 400g Mangetout
Sage Parma Ham


  • Season your Turkey Steaks on both sides with freshly ground black pepper. Arrange the a slice of Parma ham and two sage leaves on top of each of the steaks and secure them in place with a cocktail stick.
  • Oil a frying pan with low-calorie cooking spray and place onto a medium heat on the hob.
  • Cook the Turkey steaks for 3 minutes ham-side-up, then turn and cook for another 2 minutes, leaving the cocktail sticks in.
  • Bring your chicken stock to a boil either by adding water from a kettle to the stock cube, or by heating it gently in a separate pan. If you would prefer to use the traditional Marsala Wine, place this into the pan in place of the chicken stock.
  • If not, continue by our the chicken stock over the steaks and cook for 1 minute.
  • Remove the Turkey Steaks with a slotted spoon and place to one side. Increase the heat of the pan and add in the mangetout. Cook rapidly for about 1-2 minutes or until the mangetout are hot and the stock has thickened a little.
  • Divide the mangetout between plates and top with a piece of turkey. Pour the sauce into a jug to serve with the turkey.