Updated: Feb 27, 2019
Marsala wine, two kinds of mushrooms, and turkey cutlets make for a winning rendition of this old-time favorite. The layers of flavor make a delicious and satisfying dish. I made sure to have a little extra sauce because that's the best part. There's enough to drizzle it over the cutlets and mashed potatoes.
Ingredients for Turkey Marsala:
4 turkey cutlets, about 1 1/2 pounds
8-ounces cremini mushrooms, stems discarded and caps sliced
4-ounces shitake mushrooms, stems discarded and caps sliced
2 shallots, chopped
1 clove of garlic, minced
3/4 cup Marsala wine
1 cup chicken broth
1/2 cup flour
3 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
garnish with chopped parsley
Time-Saving Tip: The vegetables can be prepped in advance.
Let's see what we need.
We're ready to cook.
Combine the flour, salt, and pepper. Dredge the cutlets in the flour mixture. Shake off the excess flour.
Heat the oil in a pan. Brown the cutlets on both sides. Remove the turkey from the pan and set aside.
Add the shallots to the pan and saute for about a minute. Toss the mushrooms in the pan and sprinkle with 1/2 teaspoon of salt. Saute 3-4 minutes and add the garlic. Stir until fragrant about 30 seconds. Pour in the wine and simmer until it reduces a little. After a couple of minutes add the broth and stir. Return the turkey cutlets to the pan and heat for a minute or two.
It's ready! It looks and tastes amazing. See all of the yummy sauce....it's perfect to drizzle over pasta or even to soak it up with good crusty bread. This dish is a winner.