Nick Nairn’s Turkey Parma Wraps

Phil says: “Nick approaches food from a very different angle. He has a fresh, individual approach to the way he cooks. His dishes are quite posh but you know they will be tasty. This one is no exception.”

This recipe was created for the Super British Turkey Challenge - click here to find out more.

Serves: 4

Ingredients

8 British turkey escalopes cut from breast, about 85-110g each
8 slices prosciutto or Parma ham
Freshly ground black pepper
16 large fresh sage leaves
3 tbsp olive oil
Lemon wedges, to serve
Buttered tagliatelle and rocket salad to serve

Method

Put each piece of turkey between sheets of cling film and bat out thinly with a rolling pin. Season with  black pepper.

Put a sage leaf on each escalope then lay a slice of Parma ham on top, making sure it is long enough to cover both sides of the escalope. Turn the escalope over, place another sage leaf on the other side then fold the remaining half of the Parma ham over. Bat down again gently on both sides until the ham merges with the turkey. Don’t worry at this stage if it tears a little and the sage leaf pokes through. 

Heat the oil in a frying pan. Fry the escalopes two or three at a time over a high heat, for 1 1/2 minutes, then flip over and fry for another minute until golden brown and cooked through. Remove and keep warm while you cook the remainder. Serve piping hot with plenty of lemon to squeeze over and with some buttered tagliatelle and rocket salad.