Turkey Cutlets With Marsala Wine Sauce

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Servings: 4 Difficulty: Advanced
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Elegant sauted turkey breast in a rich, aromatic mushroom and wine reduction.
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These pan-seared turkey cutlets are tender, juicy, and coated in a sophisticated Marsala wine sauce that balances earthy notes with subtle sweetness. The dish features a light flour dredge for a golden crust, while the sauce combines aromatic scallions, garlic, and fresh rosemary for depth. Ideal for a quick weeknight dinner that feels special, or a light lunch paired with crusty bread to soak up the delicious juices. The combination of lean turkey and robust wine creates a satisfying meal that is both comforting and refined, perfect for entertaining or a cozy night in.

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Turkey Cutlets With Marsala Wine Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 231.5

Description

These pan-seared turkey cutlets are tender, juicy, and coated in a sophisticated Marsala wine sauce that balances earthy notes with subtle sweetness. The dish features a light flour dredge for a golden crust, while the sauce combines aromatic scallions, garlic, and fresh rosemary for depth. Ideal for a quick weeknight dinner that feels special, or a light lunch paired with crusty bread to soak up the delicious juices. The combination of lean turkey and robust wine creates a satisfying meal that is both comforting and refined, perfect for entertaining or a cozy night in.

Ingredients

Directions

  1. On a piece of wax paper, combine flour and pepper.
  2. Lightly dredge each cutlet in seasoned flour just before cooking to prevent the coating from becoming gummy.
  3. In a 12-inch skillet, heat olive oil over medium-low heat.
  4. Add cutlets and saut until lightly golden, about 2 minutes on each side.
  5. Transfer cooked cutlets to a platter.
  6. Add scallions to the skillet, turn heat to low, and cook, scraping any fragments left in the bottom of the pan with a wooden spoon, until barely tender, about 2 minutes.
  7. Add garlic and saut for 1 minute.
  8. Pour in chicken broth and Marsala wine.
  9. Turn heat to medium and cook until liquid is reduced by half, about 3 minutes.
  10. Season the sauce with salt and rosemary.
  11. Return cutlets and any accumulated juices to the skillet.
  12. Spoon sauce over cutlets, turn heat to low, and simmer until heated through, about 2 minutes.
  13. Transfer cutlets to a serving platter.
  14. Spoon remaining sauce over cutlets, garnish with minced parsley, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 231.5kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.5g3%
Cholesterol 69.0mg23%
Sodium 58.4mg3%
Total Carbohydrate 9.0g3%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 30.2g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: turkey, cutlets, marsala, wine, sauce, sauteed, italian, dinner, easy, rosemary, scallions, garlic, pan-fried, lean, protein, quick, weeknight, comfort, reduction, herbs
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