Wheat Free Turkey Breasts in Sage and Polenta Crumbs

Wheat Free Turkey Breasts in Sage and Polenta Crumbs

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Turkey breast is naturally low in fat and high in protein. Serve it with new potatoes and salad.
Servings: 4
Calories: 498


  • 4 thick turkey escalopes trimmed of all fat
  • 4 thick slices of hard goat's or sheep's cheese
  • 20 large sage leaves
  • 6 slices of Parma ham prosciutto, fat trimmed off
  • 2 tablespoons of rice flour
  • Salt and freshly ground black pepper
  • 2 eggs beaten
  • 4 tablespoons of polenta maize crumbs
  • Sunflower oil to fry


  • Slice each escalope in half horizontally and lay out open.
  • Place a slice of cheese and 3 sage leaves in each escalope and wrap 1 1/2 pieces of Parma ham (prosciutto) around each fillet (to secure).
  • Season the flour with salt and pepper and then dust each escalope with it.
  • Dip the escalopes in the beaten eggs and then roll in a plate of polenta crumbs.
  • Heat the oil in a frying pan (skillet), add the remaining sage and fry the escalopes on each side for 5 - 6 minutes until crispy golden brown and cooked through.
  • Drain on kitchen (paper) towels and serve immediately with new potatoes and salad.
Calories: 498 kcal
Carbohydrates: 5 g
Protein: 47 g
Fat: 31g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 229 mg
Sodium: 631 mg
Potassium: 570 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 152 IU
Calcium: 49 mg
Iron: 3 mg
Ingredients Turkey
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