Save to your scrapbook
Turkey Saltimbocca with Garlic and Coriander Couscous
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Try this twist on an Italian favourite, usually made with veal. The Parma ham adds both colour and, with the balsamic glaze, a sweet, rich flavour.
Prepare the steaks to the end of Step 1, cover and place in the fridge until ready to cook. Alternatively, prepare to the end of Step 1 and freeze. Defrost thoroughly before cooking.
Typical values per serving:
This recipe was first published in Mon Nov 01 00:00:00 GMT 2004.