Bart's Recipes
Cook the brown rice in plenty of salted water for about twenty-five minutes until al dente, then drain.
Cut the turkey breast into two thin cutlets and gently pound them flatter between two sheets of baking paper using a pan. Season with black pepper but barely any salt, as the prosciutto is already salty. Place a few sage leaves on each cutlet, top with a slice of prosciutto, and press down firmly.
Heat the olive oil in a frying pan until hot and place the meat in the pan, ham-side down. Fry for two minutes until the ham is crispy, then flip and fry for another two minutes. Add the butter and the remaining sage, and spoon the foaming butter over the meat. Remove the saltimbocca from the pan and keep warm.
Add the crushed garlic to the same pan and wilt the spinach in the sage butter for half a minute, seasoning with salt and pepper. Serve the turkey on the rice with the spinach on the side, and spoon the pan juices over top. Turkey is lean and high in protein; the butter and ham provide the fat that makes the dish satisfying.
