Turkey Cutlets Marsala

Turkey marsala recipe

The Spruce Eats/Diana Mocanu

  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
425 Calories
21g Fat
25g Carbs
27g Protein
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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. 

Ingredients

  • 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.

    Ingredients for turkey marsala
    The Spruce Eats/Diana Mocanu
  2.  Put the flour in a wide shallow bowl.

    Flour
    The Spruce Eats/Diana Mocanu
  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. 

    Lay cutlets out
    The Spruce Eats/Diana Mocanu 
  4. Coat the cutlets thoroughly with the flour.

    Coat the cutlets
    The Spruce Eats/Diana Mocanu
  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.

    Turkey cutlets
    The Spruce Eats/Diana Mocanu
  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. 

    Add shallots
    The Spruce Eats/Diana Mocanu
  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.

    Add the Marsala wine
    The Spruce Eats/Diana Mocanu
  8. Add the turkey cutlets back to the pan. Reduce the heat to low and simmer for 2 minutes longer. 

    Add the turkey cutlets
    The Spruce Eats/Diana Mocanu
  9. Serve with a salad and hot cooked angel hair pasta or thin spaghetti, or serve a side of roasted potatoes.

    Serve
    The Spruce Eats/Diana Mocanu

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.