• Piece of turkey breast sliced thinly into escalopes
  • Slices of Parma ham (1 per escalope)
  • Sage leaves
  • Flour
  • Neutral oil
  • Wineglass of Marsala or Madeira
  • Butter


Pound the escalopes thinner with a piece of plastic wrap to prevent the meat shredding.

Season with salt and pepper and place a slice of Parma ham over one side and two sage leaves, held in place with a cocktail stick or two.

Lightly dust the escalopes with flour and fry in hot neutral oil for two minutes each side.

Remove from the heat, rinse out the pan and put in a good knob of butter.

When it is melted put the escalopes back in, pour in a wineglass of marsala or madeira, let it bubble fiercely then serve with whatever takes your fancy – mashed potato, rice, bean puree, etc.