Turkey Cutlets with Marsala Wine Sauce
Submitted by BRQ
Flour-dusted turkey cutlets sauteed golden in olive oil, then sauced with Marsala wine, chicken broth, scallions, garlic, and rosemary. This lighter spin on classic Marsala is on the table in 30 minutes with restaurant-worthy flavor.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minTurkey Marsala proves you don’t need veal or chicken to pull off this Italian restaurant classic.
Thin turkey cutlets get a light dusting of peppered flour and a quick sear in olive oil until they’re golden on both sides, then they come out of the pan so the magic can happen.
Scallions and garlic soften in the pan drippings, then Marsala wine and chicken broth deglaze all those browned bits into a glossy, aromatic sauce that reduces by half in just a few minutes.
Fresh rosemary adds a piney warmth, and the cutlets slide back in to simmer and soak up every drop.
Garnish with Italian parsley and you’ve got a 30-minute dinner that tastes like a two-hour effort.
Chef Tips
- Dredge the cutlets in flour right before they go into the pan; waiting too long makes the coating gummy
- Scrape the bottom of the pan with a wooden spoon when cooking the scallions to lift all those flavorful browned bits into the sauce
- Let the sauce reduce by half so it’s concentrated and glossy, not thin and watery
- Dry Marsala wine gives a more savory result; sweet Marsala will make the sauce noticeably sweeter
Ingredients
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.
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