Turkey Cutlets with Marsala Wine Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
all-purpose flour
|
|
| 4 | each |
turkey breast
cutlets |
*
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 1 | teaspoon |
garlic
minced |
|
| ⅓ | cup |
chicken broth
|
|
| ⅓ | cup |
marsala wine
|
*
|
| ½ | teaspoon |
kosher salt
|
|
| 2 | teaspoons |
rosemary leaves
minced |
|
| 2 | tablespoons |
italian parsley
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
all-purpose flour
|
|
| 4 | each |
turkey breast
cutlets |
*
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 5 | ml |
garlic
minced |
|
| 79 | ml |
chicken broth
|
|
| 79 | ml |
marsala wine
|
*
|
| 2.5 | ml |
kosher salt
|
|
| 1E+1 | ml |
rosemary leaves
minced |
|
| 3E+1 | ml |
italian parsley
|
|
Directions
On a piece of wax paper, combine flour and pepper.
Lightly dredge each cutlet in seasoned flour (dredge just before cooking or flour coating will become gummy).
In a 12-inch skillet, heat oil over medium low heat.
Add cutlets and sauté until lightly golden, about 2 minutes on each side.
Transfer to platter.
Add scallions to skillet, turn heat to low, and cook, scraping any fragments left in bottom of pan with wooden spoon, until barely tender, about 2 minutes.
Add garlic and sauté for 1 minute.
Add chicken broth and wine to skillet.
Turn heat to medium and cook until liquid is reduced to half, about 3 minutes.
Season with salt and rosemary.
Return cutlets and any accumulated juices to skillet.
Spoon sauce over cutlets, turn heat to low, and simmer until heated, about 2 minutes.
Transfer cutlets to platter.
Spoon sauce over cutlets, garnish with parsley, and serve.
