Cut the turkey breast into four approx. 1 cm thick slices. Top with a leaf of sage and then with a slice of Parma ham. Fasten everything with a toothpick each.
Peel the onion and cut into wide slices. Wash the zucchini and cut into wide slices. Peel and finely chop the garlic.
Heat the oil in a large pan and place the turkey breast slices in with the coated side first. Then add zucchini, onion and garlic and fry everything over medium heat for about 6 minutes. Turn everything once and season with salt and pepper.
Heat and serve the rice according to the instructions on the packet. Serve the saltimbocca with the vegetables. Garnish everything with fresh herbs like basil and marjoram.
Tip 5: The saltimbocca and the vegetables can also be extinguished with a dry white wine, so you get a slightly fruity sauce.
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