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Turkey Scaloppine

fast.cook's picture
  Boneless turkey breast 1 Pound, cut into 1/4 inch thick slices
  All purpose flour 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Medium mushrooms 1⁄2 Pound, sliced
  Marsala 1⁄2 Cup (8 tbs)
  Lemon wedges 2
  Parsley sprigs 1

Rinse turkey and pat dry, then place slices between sheets of plastic wrap and pound with a flat-surfaced mallet until about V$ inch thick.
Coat with flour; shake off excess.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add turkey, a portion at a time do not crowd pan; cook, turning once, until lightly browned on both sides about 2 minutes, adding more butter as needed.
As turkey is cooked, transfer to a warm platter; keep warm.
Add mushrooms to drippings in pan and cook, stirring, until browned 5 to 7 minutes.
Add Marsala, stirring to scrape browned bits free.
Lift out mushrooms and spoon over turkey.
Boil pan juices over high heat, stirring, until large, shiny bubbles form about 1 minute.
Add remaining butter; stir until smoothly blended into sauce.
Pour sauce over turkey and garnish with lemon wedges and parsley, if desired.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2134 Calories from Fat 1106

% Daily Value*

Total Fat 125 g192.5%

Saturated Fat 66.8 g333.8%

Trans Fat 0 g

Cholesterol 536.8 mg178.9%

Sodium 1062.7 mg44.3%

Total Carbohydrates 122 g40.5%

Dietary Fiber 6.3 g25.3%

Sugars 4.2 g

Protein 120 g240.8%

Vitamin A 58.8% Vitamin C 28.2%

Calcium 12.2% Iron 69.8%

*Based on a 2000 Calorie diet


Turkey Scaloppine Recipe