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Turkey Scaloppine Marsala

Fat.Freedom's picture
Ingredients
  Mushrooms 1⁄2 Pound
  Flour 1⁄3 Cup (5.33 tbs)
  Freshly ground black pepper To Taste
  Turkey cutlets 1 Pound
  Cooking spray 1 (Pam)
  Margarine/Vegetable oil 1 Tablespoon
  Marsala/Semi sweet sherry 1⁄4 Cup (4 tbs)
  Salt To Taste
Directions

GETTING READY
1. Wipe the mushrooms with damp paper towels
2. Slice the mushrooms thinly, and keep aside.
3. In a plastic bag, shake the flour with some salt and pepper.
4. Turn the flour mixture out onto a piece of wax paper.
5. Dip each turkey cutlet into the flour until they are coated well.

MAKING
6. Take a non-stick skillet, coat with PAM and heat.
7. Fry the cutlets until lightly colored on both sides, about 2 minutes per side, turning once. The cutlets will not be very brown. They’ll take on color from the sauce later.
8. Remove the fried cutlets to a warm plate.
9. In the same skillet, melt the margarine or oil.
10. Add the mushrooms and saute over high heat until they wilt slightly, for about 3 minutes, stirring with a wooden spoon. Remove them.
11. Cover the skillet and reduce the heat.
12. Cook until the mushrooms are tender, for about 6 minutes.
13. Add the Marsala to the skillet over high heat and scrape up any brown bits from the sides.
14. Stir the sauce until slightly thickened.
15. Now put the cutlets and mushrooms to the skillet.
16. Reduce the heat and cook until heated through.

SERVING
17. Place on a platter and garnish with chopped parsley.
18. Serve hot with mashed potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Turkey
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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