For a healthier version of Saltimbocca alla Veneta, you can use turkey instead of veal. To make this dish, you will need turkey cutlets, prosciutto, sage leaves, butter, white wine, salt, and pepper. First, season the turkey cutlets with salt and pepper. Then, place a slice of prosciutto and a sage leaf on top of each cutlet. Secure the prosciutto and sage with a toothpick. In a large skillet, melt butter over medium heat. Add the turkey cutlets and cook for 2-3 minutes on each side. Add white wine to the skillet and cook for an additional 2-3 minutes. Serve hot with a side of vegetables or salad.
