To make escalopes, place each turkey steak between two pieces of cling film. Beat out with a rolling pin or meat tenderiser until approximately 3-5mm/1/8-1/4 inch thick.
Season turkey with black pepper. Sprinkle with lemon juice and tarragon. Wrap each escalope in slice of Parma ham. Heat butter in heavy based pan. SautÃ© escalopes over medium heat for 3 minutes each side. Add crushed peppercorns and sherry, cook for 1 minute. Remove escalopes, keep warm. Stir in cream, heat through. For thicker sauce, bring to boil, cook until sauce thickens.