Turkey Scallopini With Marsala Sauce Recipe

Cooking Directions

• STEP 1.Start by pounding the turkey cutlets to an even thickness, then season them with salt and pepper.
• STEP 2.Dredge the turkey cutlets in flour, shaking off any excess.
• STEP 3.Heat olive oil and butter in a large skillet over medium-high heat.
• STEP 4.Add the turkey cutlets to the skillet and cook until golden brown on both sides, about 2-3 minutes per side.
• STEP 5.Remove the turkey cutlets from the skillet and set aside.
• STEP 6.In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
• STEP 7.Add Marsala wine to the skillet and deglaze, scraping up any browned bits from the bottom of the pan.
• STEP 8.Add chicken broth, thyme, and rosemary to the skillet and bring to a simmer.
• STEP 9.Return the turkey cutlets to the skillet and simmer for an additional 5 minutes, or until the turkey is cooked through and the sauce has thickened.
• STEP 10.Serve the turkey scallopini with Marsala sauce over pasta or mashed potatoes, garnished with fresh parsley.

Cooking Tips

• Pounding the turkey cutlets to an even thickness ensures that they cook evenly and stay tender.
• Be careful not to overcook the turkey cutlets, as they can become dry.
• If you prefer a thicker sauce, you can whisk in a slurry made with cornstarch and water to thicken it.

Storage and Serving

• Leftover turkey scallopini with Marsala sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the turkey and sauce in a skillet over low heat, adding a splash of chicken broth if needed to prevent drying.
• Serve the reheated turkey scallopini with Marsala sauce over pasta or mashed potatoes.