Turkey Marsala with Mushrooms
Instructions:
Turkey cutlets are an excellent and economical substitute for veal scallopini, and this recipe proves it. 2 tablespoons butter or margarine 10 ounces mushrooms, trimmed and sliced 3â„4 teaspoon salt 1 pound turkey cutlets, large pieces cut in half 3 tablespoons all-purpose flour 1â„4 teaspoon ground black pepper 1 tablespoon olive oil 1â„2 cup dry Marsala wine 1â„4 cup water
Makes 4 main-dish servings. Prep: 15 minutes Cook: 15 minutes
- In nonstick 12-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms and 1â„4 teaspoon salt; cook until mushrooms are golden brown and liquid has evaporated, about 7 minutes. With slotted spoon, transfer mushrooms to medium bowl.
- Meanwhile, with meat mallet or between two sheets of plastic wrap or waxed paper with rolling pin, pound turkey cutlets to 1â„4-inch thickness. On waxed paper, combine flour, pepper, and remaining 1â„2 teaspoon salt; use to coat cutlets, shaking off excess.
- In same skillet, melt remaining 1 tablespoon butter with oil over medium-high heat. Add half of cutlets and cook until cutlets are golden brown and lose their pink color throughout, 1 to 2 minutes per side. Transfer cutlets to bowl with mushrooms; keep warm. Repeat with remaining cutlets.
- To skillet, add Marsala and water; cook 1 minute. Stir in turkey cutlets and mushrooms, turning to coat with sauce.