TURKEY CUTLETS MARSALA
Here is a recipe adapted from one written by Elizabeth David, the erudite British cookbook writer who died in 1992. Jill Norman beautifully reanimated it in her 2010 book "At Elizabeth David's Table" and we took it along ever so slightly in the name of ease: lightly browned cutlets in a sauce of Marsala wine. The cooking is gentle, and takes little time. It pairs nicely with a mushroom risotto or a pile of rice.
Provided by Sam Sifton
Categories brunch, dinner, easy, lunch, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
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
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
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
TURKEY SCALLOPINI WITH MARSALA SAUCE
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
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 MARSALA
Make and share this Turkey Marsala recipe from Food.com.
Provided by Jeff Le Chef
Categories < 30 Mins
Time 30m
Yield 1 pan, 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 477.6, Fat 16.9, SaturatedFat 6.3, Cholesterol 121.6, Sodium 139.5, Carbohydrate 28, Fiber 0.9, Sugar 0.4, Protein 45.5
TURKEY MARSALA FROM CAMPBELL'S
Tender turkey cutlets are simmered in a pan sauce made with white wine, garlic and golden mushroom soup. Served over fettuccine, this scrumptious meal is sure to become a weeknight favorite!
Provided by Allrecipes Member
Categories Pasta by Shape
Time 35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 549.3 calories, Carbohydrate 54.3 g, Cholesterol 81.7 mg, Fat 15.1 g, Fiber 3.2 g, Protein 42.1 g, SaturatedFat 3.1 g, Sodium 589 mg, Sugar 4.7 g
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- Flatten the cutlets or the turkey breast halves a little on a wooden board by placing them between sheets of parchment paper or plastic wrap and bashing them with a rolling pin or the bottom of a heavy skillet. Season the turkey on both sides with salt and pepper and dust them very lightly with the flour.
- Melt the butter in a frying pan over medium-high heat. (If the cutlets are all to be done at once, you will probably need to keep two pans going at the same time, dividing the ingredients between them. Otherwise, work in batches, wiping out the pan and using additional butter for the second batch.) Tilt the pan to coat the bottom of the skillet with butter. Reduce the heat to medium, add the turkey, and cook until golden, about 2 minutes per side, being mindful of the temperature so that the butter does not blacken or burn.
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