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Turkey Saltimbocca with Garlic and Coriander Couscous
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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 November 2004.