Turkey Cutlets Marsala

Turkey Cutlets Marsala
Turkey Cutlets Marsala. Diana Rattray
  • 22 mins
  • Prep: 10 mins,
  • Cook: 12 mins
  • Yield: 4 Servings
Ratings (4)

 This turkey Marsala uses thin turkey cutlets, making a relatively lean and delicious dish, and it takes just minutes to prepare and cook. Our dinner was ready (with some quick angel hair pasta and a salad) in under 30 minutes, and there was very little mess. 

Serve the turkey with a variety of vegetables or a salad for a light meal, or make a heartier dinner with angel hair pasta or roasted potatoes. 

I love the flavor of the dry Marsala wine in this dish, but a sweeter Marsala would be delicious as well.

See Also
Turkey Cutlets with Creamy Mushroom & Wine Sauce
Turkey Cutlets With Lemon

What You'll Need

  • 1/3 cup all-purpose flour
  • 1 to 1 1/4 pounds turkey breast cutlets (about 6 thin cutlets or 4 thick cutlets)
  • kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoon
  •   extra-virgin olive oil, divided
  • 2 tablespoons finely chopped shallots
  • 8 ounces sliced mushrooms, optional
  • 2/3 cup dry Marsala wine
  • 2/3 cup low sodium chicken broth

How to Make It

  1.  Put the flour in a wide, shallow bowl.
  2. Lay the cutlets out on a flat surface on waxed paper or parchment (less mess!) and season both sides with kosher salt and freshly ground black pepper. 
  3. Coat the cutlets thoroughly with the flour.
  4. In a large skillet or saute pan over medium heat, melt the butter with 1 tablespoon of the olive oil. When the butter is hot and foaming, add the cutlets. Cook for 2 minutes on each side (3 minutes if your cutlets are thick). Remove to a plate and set aside. If your cutlets are thin, you might have to do this in two batches.
  1. Add the chopped shallots to the saute pan and cook stirring, for 2 minutes. Add the sliced mushrooms and continue cooking until the mushrooms are tender, about 3 to 4 minutes. 
  2. Add the Marsala wine and chicken broth to the saute pan; bring to a boil over high heat, scraping browned bits off of the bottom of the pan. Cook until the juices are reduced and thickened, about 5 minutes. (The sauce will thicken more when you add the cutlets back to the pan.)
  3. Add the turkey cutlets back to the pan. Reduce the heat to low and simmer for 2 minutes longer. 
  4. Serve with a salad and hot cooked angel hair pasta or thin spaghetti, or serve with roasted potatoes.

Tips and Variations

  • Omit the shallots and add sliced green onions to the turkey the last 2 minutes.
  • Use small thinned chicken breasts or chicken breast cutlets in place of the turkey breast. 
  • Make the dish with veal cutlets or thin pork cutlets.
  • The mushrooms are completely optional in the dish. If you don't like mushrooms, leave them out.
  • Add a few herbs to vary the flavor. A tablespoon of fresh thyme or a scant teaspoon of dried thyme leaves would be good. Or add about 1/2 teaspoon of dried leaf basil.


Nutritional Guidelines (per serving)
Calories 425
Total Fat 21 g
Saturated Fat 6 g
Unsaturated Fat 10 g
Cholesterol 96 mg
Sodium 1,509 mg
Carbohydrates 25 g
Dietary Fiber 3 g
Protein 27 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)