This is a variation on the famous Italian recipe made with thin escalopes of veal – but turkey is usually easier to find. However, you can ring the changes by using veal, or even slices of pork fillet.
This recipe is from Delia's Complete How to Cook. Serves 2
First of all, prepare the turkey steaks, which need to be flattened out. So, place one of them between two large pieces of clingfilm and gently pound it using a large rolling pin, being careful not to break the meat. It needs to be flattened out to a shape measuring about 6 x 7 inches (15 x 18 cm), 1/8-¼ inch (3-5 mm) thick.
Repeat this with the second turkey steak, between two fresh pieces of clingfilm. Then cut each flattened steak into four pieces measuring about 3 x 3½ inches (7.5 x 9 cm).
Next, you need to separate the slices of Parma ham, trim away the fat and cut a 1½ inch (4 cm) strip off the end of each slice. (You'll need these smaller pieces of ham to finish off two of the turkey pieces.)
Now place a piece of ham on each slice of turkey, folding and creasing it up to fit, if necessary, then divide the six smaller pieces of ham between the last two turkey slices. Finally, top each one with a sage leaf and secure the whole thing together with a cocktail stick. After that, dip each piece of meat into the seasoned flour on both sides.
Next, measure the Marsala into a small saucepan and heat it gently until it begins to bubble.
While that's happening, cook the turkey: heat the oil in the frying pan over a fairly high heat and when it's really hot, put in half the pieces of turkey, sage-side down, reduce the heat to medium and fry for 2-3 minutes, until crisp and golden.
Then turn them over and give the other side about a minute before removing them to a warmed serving dish. Do the same with the remaining pieces and when they're done, keep them warm with the others.
Now pour the warmed Marsala into the frying pan, turn the heat right up again and let it bubble and reduce to a syrupy sauce, which should take 4-5 minutes. Return the turkey pieces to the pan and turn in the sauce.
Serve on warmed plates (not forgetting to remove the cocktail sticks!) with the syrupy sauce poured over.