First prepare the turkey. Put each steak between two large pieces of cling film.
Lay it on a work surface, then beat it with a meat mallet or a rolling pin until it is as thin as you can get it without it breaking up. Repeat with the remaining turkey. Cut each escalope in half.
Season the gluten free flour with salt and pepper then use to dust the flattened turkey. Pat off any excess. Place a sage leaf in the centre of each piece of turkey, then wrap a slice of Parma ham round it.
Heat the olive oil and lactose free butter in a large frying pan.
Fry 2-3 of the escalopes (depending on the size of your pan) on each side for 3-4 minutes, or until the meat is completely cooked through and the ham has crisped up.
Remove from the pan and keep warm. Add more oil and lactose free butter and continue as before.
When you have cooked all the escalopes, turn up the heat. Add the lemon zest, dried sage and Marsala to the pan.
Leave to simmer for a couple of minutes until the Marsala looks syrupy, then add the chicken stock. Continue to cook until the sauce again looks syrupy.