Thinly pound turkey cutlets between plastic wrap, season with salt and pepper, and top each cutlet with country bacon slices and sage. Roll up cutlets and secure with a toothpick.
Sear in a hot pan with olive oil for 2 minutes on each side. Then deglaze with red wine and pour in the chicken stock. Cover and simmer for 3-4 minutes. Then assemble the sauce with butter.
In a hot pan, sauté the mushrooms with olive oil. Add shallots, garlic, green onion, sweet potato and sun-dried tomatoes and sauté for another 2 minutes.
Reduce heat, add butter and season with salt and pepper. Then finish with chives.
Preparation Tip:
Saltimbocca also goes well with a fresh salad.