Best 6 Turkey Cutlets Marsala Recipes

TURKEY CUTLETS MARSALA

Steps:

• Season cutlets aggressively with salt and pepper, then lightly dust them with flour.
• Melt the butter in a large sauté or frying pan set over medium-high heat, and when it begins to foam, add the turkey cutlets to the pan. Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful not to allow the butter to blacken.
• When the second side is just about done, pour the Marsala over the cutlets, and allow it to bubble and combine with the butter. Now do the same with a splash or two of the chicken stock. Cook in the pan for 2 or 3 minutes more.

TURKEY CUTLETS MARSALA

Steps:

• Place the cutlets on a wooden board and season them aggressively with salt and pepper, then lightly dust them with flour. Melt the butter in a large saute or frying pan set over medium-high heat and when it begins to foam, add the turkey cutlets to the pan. Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful ot to allow the butter to blacken. When the second side is just about done, pour the Marsala over the cutlets, and all it to bubble and combine with the butter. Now do the same with a splash or two of the chicken stock. Cook in the pan for 2 or 3 minutes more.

TURKEY MARSALA

Steps:

• Mix flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut each tenderloin crosswise in half; pound each piece with a meat mallet to 3/4-in. thickness. Toss with flour mixture; shake off excess. , In a large nonstick skillet, heat oil over medium heat. Add turkey; cook until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender, 3-4 minutes. Stir in broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half, 10-12 minutes. Stir in lemon juice and the remaining salt and pepper. Serve with turkey.

TURKEY SCALLOPINI WITH MARSALA SAUCE

Steps:

• In a large resealable plastic bag, mix flour, salt and pepper. Add turkey cutlets, one at a time, close bag and shake to coat., In a large skillet; heat oil over medium heat. Add turkey; cook 3-4 minutes on each side or until meat is no longer pink. Remove from pan. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced to about 1/2 cup. Stir in butter until melted. Return turkey to pan; heat through. Serve with cheese and, if desired, linguine.

TURKEY MARSALA

Steps:

• Dip cutlets in milk and then flour.
• Saute garlic, shallots, and mushrooms in the butter and oil.
• Set aside garlic, shallots and mushrooms.
• Cook turkey cutlets till brown.
• Add Marsala, chicken broth and rosemary.
• Add a dash of pepper and salt to taste.
• Serve when ready.

TURKEY MARSALA FROM CAMPBELL'S

Steps:

• Season the turkey with the salt and black pepper.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the turkey and cook for 2 minutes or until browned on both sides. Remove the turkey from the skillet.
• Reduce the heat to medium. Add the onion and cook for 2 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds.
• Increase the heat to medium-high. Add the wine and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook for 1 minute or until the wine is reduced by half.
• Stir in the soup and water and heat to a boil. Return the turkey to the skillet. Reduce the heat to low. Cook for 2 minutes or until the turkey is cooked through. Serve the turkey and sauce over the fettuccine. Sprinkle with the parsley.