Turkey Cutlets Marsala

Turkey marsala recipe

The Spruce Eats/Diana Mocanu

Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 4 servings
Nutrition Facts (per serving)
428 Calories
16g Fat
12g Carbs
54g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 428
% Daily Value*
Total Fat 16g 21%
Saturated Fat 6g 28%
Cholesterol 151mg 50%
Sodium 500mg 22%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 54g
Vitamin C 0mg 2%
Calcium 27mg 2%
Iron 2mg 11%
Potassium 525mg 11%
*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 or 4 thick cutlets

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons unsalted butter

  • 2 tablespoons extra-virgin olive oil, divided

  • 2 tablespoons finely chopped shallots

  • 8 ounces mushrooms, sliced, optional

  • 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.

    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 sauté 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 sauté 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.

    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.