Turkey Breast Scaloppine With Marsala Sauce Recipes

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TURKEY BREASTS SCALOPPINE WITH MARSALA



Turkey Breasts Scaloppine With Marsala image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

8 slices turkey-breast tenderloin, about 1 1/2 pounds
Salt and freshly ground pepper to taste
4 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 garlic clove, peeled and sliced
1/2 cup Marsala wine
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/4 cup canned crushed tomatoes
1/4 cup fresh or canned chicken broth
1 teaspoon Worcestershire sauce

Steps:

  • Place each slice of turkey between sheets of clear plastic wrap. Pound evenly with a flat mallet or meat pounder to make the slices about 1/4-inch thick.
  • Sprinkle with salt and pepper. Dredge the slices with the flour, and pound lightly.
  • Heat 1 tablespoon of the butter and the olive oil in a large nonstick skillet over medium heat. Add enough turkey slices to cover the bottom of the skillet without crowding. Cook until golden brown on one side, about 2 to 3 minutes.
  • Turn, and cook until golden brown on the other side, about 2 minutes. Transfer to a hot serving dish. Repeat with the second batch until all the slices are nicely browned.
  • Add the garlic to the skillet, and cook briefly; do not brown. Add the wine, and cook 1 minute. Add the oregano, tomatoes, chicken broth, remaining butter and Worcestershire sauce. Boil, stirring, about 2 minutes. Check for seasoning, pour over the meat and serve immediately.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 8 grams, Sodium 570 milligrams, Sugar 1 gram, TransFat 0 grams

TURKEY SCALLOPINI WITH MARSALA SAUCE



Turkey Scallopini with Marsala Sauce image

My family requests this entree at least once a month. The slightly sweet Marsala sauce is yummy over the turkey slices and hot cooked noodles. -Briana Knight, Ferndale, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons olive oil
1-1/2 cups Marsala wine
3 tablespoons butter
3 tablespoons shredded Parmesan cheese
Hot cooked linguine, optional

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.

Nutrition Facts : Calories 459 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 341mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 0 fiber), Protein 33g protein.

TURKEY BREAST SCALOPPINE WITH MARSALA SAUCE



Turkey Breast Scaloppine With Marsala Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 slices turkey breast, about 1/4 pound each
Salt and freshly ground pepper to taste
Flour for dredging
2 tablespoons butter
2 tablespoons olive oil
6 tablespoons Marsala wine
4 thin slices of prosciutto
4 thin slices Fontina or Gruyere cheese

Steps:

  • Preheat the broiler to high.
  • Cover the meat with plastic wrap and pound it lightly with a meat pounder. Sprinkle both sides with salt and pepper and dredge all over in a little flour.
  • Heat the butter and oil in a heavy nonstick skillet large enough to hold the slices in one layer. When it is very hot add the meat. Brown on both sides over high heat and transfer to a hot ovenproof serving platter.
  • Add the wine to the skillet and cook, stirring, over high heat until the wine becomes syrupy. Spoon this over the meat. Top each piece of meat with one slice of prosciutto and a slice of cheese. Run quickly under the broiler until the cheese melts. Serve.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 10 grams, Sodium 402 milligrams, Sugar 0 grams, TransFat 0 grams

TURKEY SCALLOPINI



Turkey Scallopini image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 9

Cooking oil
4 ounces turkey breast, cut into bite-sized pieces
Garlic salt
Flour, for dredging
1-ounce chopped onion
1 1/2 ounces mushrooms
1 clove garlic, minced
3 ounces turkey or chicken broth
2 ounces Marsala wine

Steps:

  • In a skillet heat a few tablespoons of cooking oil. Sprinkle the turkey breast pieces with garlic salt and then roll in the flour until coated. Brown the turkey breast pieces in the oil and then add the onion, mushrooms, and garlic. Cook a few more minutes and then drain off the excess oil. Add the broth and Marsala wine and reduce heat. Simmer until sauce thickens.

SCALOPPINE AL MARSALA



Scaloppine al Marsala image

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

Provided by saretta

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

1 ⅓ pounds veal medallions
2 tablespoons all-purpose flour, or as needed
2 tablespoons butter
1 tablespoon extra-virgin olive oil
salt and pepper to taste
½ cup Marsala wine
½ cup water
1 tablespoon cornstarch

Steps:

  • Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
  • Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
  • Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
  • Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
  • Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g

TURKEY MARSALA



Turkey Marsala image

This Marsala sauce for turkey is really rich, like you fussed all day in the kitchen. Here's the shocker: We make it fast. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup all-purpose flour
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 package (20 ounces) turkey breast tenderloins
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala wine
1 teaspoon lemon juice

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.

Nutrition Facts : Calories 295 calories, Fat 8g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 482mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

SCALOPPINE ALLA MARSALA



Scaloppine alla Marsala image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 1/4 pounds boneless pork, chicken, turkey, or veal, thinly sliced
1/2 cup all-purpose flour
Coarse salt and freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons olive oil
3/4 cup Marsala wine
1/4 cup orange juice or 2 tablespoons lemon juice
Slices of orange or lemon, for garnish (optional)
Sprigs of fresh thyme, for garnish (optional)

Steps:

  • Place pork, chicken, turkey, or veal between two sheets of plastic wrap. Using a meat pounder or the side of a cleaver, pound out to a thickness of 1/8-inch.
  • Place flour in a shallow dish. Season with salt and pepper. Very lightly coat each scallop with flour, tapping off excess.
  • In a large skillet, heat butter with oil until very hot but not smoking. Quickly brown scallops, 30 seconds to 1 minute per side. Transfer to a serving platter and keep warm.
  • Add Marsala to pan along with orange juice for pork, lemon juice for chicken, turkey, or veal. Cook, scraping with a wooden spoon to loosen browned bits from bottom of pan. Add orange or lemon slices, and continue to cook until sauce thickens, about 4 minutes more. Garnish platter with orange or lemon slices. Pour sauce over meat and serve immediately, garnished with thyme.

TURKEY SCALOPPINE WITH MUSHROOOMS



Turkey Scaloppine with Mushroooms image

Categories     Mushroom     Poultry     turkey     Sauté     Kid-Friendly     Quick & Easy     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

6 tablespoons (3/4 stick) butter
3 cups sliced mushrooms
1 teaspoons dried thyme, crumbled
1 teaspoon fresh lemon juice
1/2 cup Marsala wine
1 1/2 cups canned chicken broth
8 3-ounce turkey cutlets
All purpose flour
Chopped fresh chives or green onion tops

Steps:

  • Heat 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms, thyme and lemon juice. Season with salt and pepper. Sauté until mushrooms are golden brown, about 6 minutes. Add Marsala and boil 3 minutes. Add broth and reduce by 1/2, about 12 minutes. Remove and set aside.
  • Heat 2 tablespoons butter in heavy large skillet over medium heat. Dredge turkey in flour; tap off excess. Add turkey to skillet and cook until just cooked through, about 2 minutes per side. Transfer to plates and keep warm.
  • Place sauce back on heat. Bring to simmer and whisk in remaining 2 tablespoons butter. Season to taste with salt and pepper. Pour sauce over turkey. Sprinkle with chives and serve.

TURKEY MARSALA



Turkey Marsala image

Make and share this Turkey Marsala recipe from Food.com.

Provided by looneytunesfan

Categories     Turkey Breasts

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 (20 ounce) package turkey breast tenderloins
1/4 cup all-purpose flour
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1/2 lb fresh mushrooms, sliced
1 tablespoon butter
1/2 cup reduced-sodium chicken broth
1/2 cup marsala wine (or 3 tablespoons white grape juice and 2 teaspoons white wine vinegar) or 1/2 cup reduced-sodium chicken broth (or 3 tablespoons white grape juice and 2 teaspoons white wine vinegar)
1 teaspoon lemon juice

Steps:

  • Cut tenderloins in half and flatten to 3/4-in. thickness. In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey and shake to coat.
  • In a large nonstick skillet, cook turkey in oil over medium heat for 7-8 minutes on each side or until juices run clear. Remove and keep warm.
  • In the same skillet, saute mushrooms in butter for 4 minutes or until tender. Stir in the broth and wine or broth mixture. Cook over medium heat for 12-15 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve over turkey.

Nutrition Facts : Calories 384.9, Fat 7.6, SaturatedFat 2.7, Cholesterol 96.2, Sodium 400.7, Carbohydrate 12.5, Fiber 0.8, Sugar 2.2, Protein 38.5

VEAL SCALOPPINE BOLOGNESE



Veal Scaloppine Bolognese image

Categories     Sauce     Side     Bake     Fry     Dinner     Veal     Boil

Yield serves 6

Number Of Ingredients 13

12 veal scallops, 2 to 3 ounces each
1/2 teaspoon kosher salt
All-purpose flour for dredging (1 cup or more)
4 large eggs
4 tablespoons extra-virgin olive oil
5 tablespoons butter
3 ounces thinly sliced prosciutto, cut in 1/4-inch strips
1/2 cup dry Marsala
1/2 cup dry white wine
1 cup hot light stock (chicken, turkey, or vegetable broth) or water
5-ounce (or larger) chunk of Grana Padano or Parmigiano-Reggiano
RECOMMENDED EQUIPMENT
A meat mallet with a toothed face; a large heavy-bottomed skillet or sauté pan, 12-inch diameter or larger; a large rectangular baking dish or casserole pan, such as a 4-quart Pyrex dish (15 by 10 inches)

Steps:

  • Heat the oven to 400° and arrange a rack in the middle.
  • Flatten the veal scallops into scaloppine, one at a time. Place a scallop between sheets of wax paper or plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a thin oval, about 1/4 inch thick. The pieces will vary in size.
  • Season the scaloppine with salt on both sides, using about 1/2 teaspoon in all. Spread the flour on a plate and dredge each scallop, coating both sides with flour. Shake of the excess and lay them down, spread apart, on wax paper. Beat the eggs with a pinch of salt in a wide shallow bowl.
  • Pour 2 tablespoons of olive oil and drop 3 tablespoons of butter into the big sauté pan, and set over medium-high heat. When the butter begins to bubble, quickly dip scallops, one by one, in the eggs, let the excess drip off, then lay them in the skillet. Fit in as many scallops as you can in one layer-about half the veal.
  • Brown the scallops on one side for about a minute, then flip and brown the second side for a minute. Turn them in the order in which they went into the skillet, and then transfer them to a plate. Remove any burnt bits from the skillet, and pour in the remaining olive oil; dip the remaining scallops in egg, and brown them the same way. (If your skillet is not big enough, it is fine to fry the veal in three batches.)
  • When all the scaloppine are browned, arrange them in the baking pan, overlapping them so they fill the dish in an even layer.
  • To make the Marsala sauce: Wipe out the skillet, melt the remaining 2 tablespoons butter in it, and set over medium heat. Scatter in the prosciutto strips, and cook, stirring, for a couple of minutes or longer, until crisped on the edges. Pour in the Marsala and white wine at the same time, raise the heat, and bring to a rapid boil. Cook until the wines are reduced by half, then pour in the stock, heat to the boil, and cook for a couple of minutes more, stirring, untl the sauce has amalgamated and thickened slightly.
  • Remove the pan from the heat, scoop out the prosciutto strips, and scatter them over the scaloppine in the baking dish, then pour the sauce all over the meat, moistening the scaloppine evenly.
  • To make the gratinato: shave the chunk of Grana Padano or Parmigiano-Reggiano with a vegetable peeler, dropping thin wide flakes of cheese over the scaloppine, lightly covering them.
  • Set the baking dish in the oven, and bake for 20 minutes or so, until the gratinato is nicely browned and very crisp (rotate the dish in the oven to ensure even coloring).
  • Remove the dish from the oven and, with a sharp knife or a spatula, cut around the scaloppine and lift them out, one or two at a time, with the topping intact, onto a platter or dinner plates. Drizzle the pan sauce around the scaloppine-not on top-and serve immediately.

TURKEY SCALOPPINE WITH LEEKS, CURRANTS AND MARSALA



Turkey Scaloppine With Leeks, Currants and Marsala image

Make and share this Turkey Scaloppine With Leeks, Currants and Marsala recipe from Food.com.

Provided by swissms

Categories     Turkey Breasts

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

6 cups sliced leeks (3 large leeks, white and pale green parts only, halved lengthwise and sliced)
2 cups low sodium chicken broth
2 teaspoons sugar
1 bay leaf
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried rubbed sage
1/3 cup sweet marsala wine
1 tablespoon sweet marsala wine
2 tablespoons dried currants
2 tablespoons long-grain white rice
1 lb turkey cutlets
1/2 teaspoon freshly grated orange zest
fresh sage leaf (optional)

Steps:

  • Combine leeks, 1/3 cup chicken stock, sugar, bay leaf, dried thyme and dried sage in heavy large skillet.
  • Season with salt and pepper. Cover and cook over low heat until leeks are very tender, stirring occasionally, about 25 minutes. Uncover and cook until golden brown and liquid evaporates, stirring frequently, about 8 minutes.
  • Discard bay leaf. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using.).
  • Combine 1/3 cup Marsala and currants in bowl. Let stand 30 minutes.
  • Place remaining 1 2/3 cups chicken stock in heavy small saucepan. Strain Marsala from currants into stock; reserve currants.
  • Bring stock mixture to boil. Add white rice, reduce heat, cover and simmer until rice is very tender, about 30 minutes. Drain rice; reserve stock mixture.
  • Transfer rice and 1/4 cup stock mixture to blender and puree. Add remaining stock mixture to blender and puree until sauce is smooth.
  • Heat heavy large nonstick skillet over medium-high heat. Season turkey with salt and pepper. Add turkey to skillet and saute until cooked through and golden brown, about 2 minutes per side.
  • Transfer turkey to plate; tent with foil to keep warm.
  • Add sauce, currants, remaining 1 T Marsala and orange zest to same skillet and bring to a boil. Cook until sauce thickens, about 2 minutes.
  • Spoon leek mixture onto plates. Top with turkey. Spoon sauce over. Garnish with fresh sage leaves, if desired.

Nutrition Facts : Calories 293.1, Fat 3, SaturatedFat 0.9, Cholesterol 68.1, Sodium 136.2, Carbohydrate 31.1, Fiber 2.9, Sugar 10.6, Protein 31.8

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