- Preparation time
- 30 mins
- Cooking time
- 15 mins
- Difficulty
- Easy
- Serves
- 6 people
- Meal course
- Dinner
- Posted by
- Posted on
- December 1, 2015
Turkey is traditionally on most people’s Christmas menus, but can be scary and expensive to cook. This is my super simple spin on classic Christmas turkey, perfect for an Aussie BBQ Christmas lunch.
Panzanella is a wonderful rustic Italian Tomato and Bread salad, that is best made with stale (up to a week old - yes, I’ve done this) bread and gorgeous bright and fragrant tomatoes and basil. Heirloom tomatoes are show stopping little numbers at their peak in summer, and unless you make it yourself, fresh bread is never on the menu on Christmas day. This is my take on the classic salad, also adding the decadent touch of fresh Mozzarella and the bitter contrast of watercress.
Merry Christmas Yuletide lovers!
6 large Turkey breast cutlets ***
12 slices of freshly sliced Italian Prosciutto
12 fresh Sage leaves
1 lemon
Olive Oil
Salt and Pepper
Heirloom Tomato Panzanella salad
1kg of assorted Heirloom Tomatoes
½ loaf of stale Sour Dough bread
½ Red Onion
1 large bunch of fresh Basil
2 handfuls of fresh watercress
1 large ball of fresh Mozzarella
¼ cup of White Balsamic
½ cup of extra virgin Olive Oil
- To make the Turkey Saltimbocca – Press a sage leaf into each side of the cutlet, season well, and then wrap each in 2 slices of the prosciutto. Using the flat side of a mallet, or a heavy bottle, gently bang on the wrapped cutlets until they are flat, and the sage and prosciutto is set in place. Set aside until ready to cook.
- Pre-heat your oven to 200°c and tear the sour dough into bite sized chunks. Toss in 2 tbs oil and spread the croutons in a single layer on a baking tray. Cook for approx. 10 minutes, until browned and toasted. Set aside to cool.
- Cut the tomatoes into assorted shapes and slices and place them into a large bowl, add any tomato juices as well. Finely slice the onion. Pick the leaves off the basil and finely chop the stems. Now gently toss the onion and stems through the tomatoes with 2 handfuls of the toasted croutons and half of the basil leaves.
- Make a dressing out of the white balsamic and the oil. Season well, and then toss through the salad.
- Arrange the watercress on the base of your serving platter. Arrange the tomato salad over the watercress, tear the mozzarella over the top and scatter over the remaining basil leaves.
- Gently rub olive oil over the surface of each cutlet. Heat your BBQ or a heavy based frypan over a high heat, and sear the cutlets for 2 minutes each side until only just cooked through, then squeeze the juice of the lemon over them before removing them from the heat. Leave the Turkey Saltimbocca to rest for a couple of minutes and then serve with the Panzanella salad.
- *** TIP: You can ask your butcher for the cutlets (otherwise known as escalope or schnitzel) but it is easy to cut your own. Just purchase a large piece of breast (approx. 1kg) and using a super sharp knife, slice it into 6 large cutlets.
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