Turkey slices with Balsamic Vinegar of Modena IGP


  • 600 g of sliced Turkey Breast
  • 1 shallot
  • 20 g of butter
  • 50 g of flour
  • half a cup of Balsamic Vinegar of Modena IGP : AS/ASR/BALSAMELLO/FM01
  • a glass of white wine
  • a glass of vegetable broth
  • 1 garlic clove
  • a bush of sage
  • a bush of rosemary
  • extra virgin olive oil
  • salt, pepper


Order the turkey slices between 2 sheets of baking paper and beat them a little bit with a steak hammer. Then cover them in flour.

Brown the meat with butter, 2 tablespoons of oil and peeled garlic. Remove garlic, add herbs and minced shallots and cook the slices for a minute per side.
Add Balsamic Vinegar of Modena IGP, wine and add salt.

Continue cooking for about 3 minutes, gradually adding the broth. When the sauce has thickened, turn off the heat, cover and let stand for 5 minutes.
Place the slices on a serving dish and sprinkle them with a ground pepper and serve.

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