Turkey Cutlets Marsala

Turkey Cutlets Marsala
Diana Rattray
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
425 Calories
21g Fat
25g Carbs
27g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 425
% Daily Value*
Total Fat 21g 28%
Saturated Fat 6g 32%
Cholesterol 96mg 32%
Sodium 1509mg 66%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 11%
Protein 27g
Calcium 77mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 This turkey Marsala uses thin cutlets, making a relatively lean and delicious dish, and it takes just minutes to prepare and cook. The dinner can be ready (with some quick angel hair pasta and a salad) in under 30 minutes, and there's 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. 


  • 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 shallots (finely chopped)
  • Optional: 8 ounces mushrooms (sliced)
  • 2/3 cup dry Marsala wine
  • 2/3 cup low-sodium chicken broth

Steps to Make It

  1. Gather the ingredients.

  2.  Put the flour in a wide shallow bowl.

  3. 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. 

  4. Coat the cutlets thoroughly with the flour.

  5. 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. Remove to a plate and set aside. If your cutlets are thin, you might have to do this in two batches.

  6. Add the chopped shallots to the saute pan and cook stirring, for 2 minutes. Add the sliced mushrooms, if using, and continue cooking until the mushrooms are tender, about 3 to 4 minutes. 

  7. Add the Marsala wine and chicken broth to the 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.

  8. Add the turkey cutlets back to the pan. Reduce the heat to low and simmer for 2 minutes longer. 

  9. Serve with a salad and hot cooked angel hair pasta or thin spaghetti, or serve a side of roasted potatoes.

Recipe 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.
  • 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.