Dinner · Italian · 20 min
Saltimbocca alla Romana with Sautéed Spinach and Quinoa
- Calories
- 729
- Protein
- 68g
- Carbs
- 50g
- Fat
- 31g
Ingredients
- 263.4 g ground turkey
- 2 g fresh sage
- 15 g prosciutto
- 0.9 g olive oil
- 0.25 tsp salt
- 0.25 tsp black pepper
- 248.5 g spinach
- 1 tbsp lemon juice
- 179.5 g quinoa
Method
- 01Shape the ground turkey into thin flat patties and season with salt and black pepper. Press a fresh sage leaf onto each patty, wrapped with a thin slice of prosciutto.
- 02Heat 3 g of olive oil in a skillet over medium-high heat. Sear the patties for 3 to 4 minutes per side until deeply browned and cooked to an internal temperature of 160°F (71°C). Remove and set aside.
- 03Add the remaining olive oil and fresh spinach to the hot skillet. Sauté until wilted, then toss with fresh lemon juice.
- 04Arrange the warm cooked quinoa on a plate, top with the turkey saltimbocca patties and sautéed spinach, and finish with freshly cracked black pepper.
- 05Cook the turkey until the turkey reaches an internal temperature of 165°F (74°C) in its thickest part before serving.
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