Total Time
30mins
Prep 10 mins
Cook 20 mins

Here’s an elegant way to serve turkey without having to deal with the whole bird. If you are having a small get together for Thanksgiving, this recipe from chef Francis Anthony is one you might want to try. It would be lovely with a wild rice dish.

Ingredients Nutrition

Directions

  1. Dip the turkey cutlets in the flour to lightly coat both sides; shake off any excess.
  2. In a large skillet, heat the butter and oil over MEDIUM heat. Add 1 Tablespoon of the Marsala. Cook the turkey cutlets for about 3 to 5 minutes on each side, or until lightly browned. Transfer the cutlets to a warm plate.
  3. Add the shallots to the pan and cook for 4 to 6 minutes, or until they are transparent. Add the remaining 1 cup of Marsala, scraping up the browned bits from the bottom of the skillet. Add the chicken stock and simmer for 8 to 10 minutes, or until the sauce is reduced by about half. Add the mushrooms and sage and cook for about 5 minutes. Return the turkey to the skillet and heat through. Season with salt and pepper. Transfer the turkey to a serving platter. Garnish with parsley and lemon slices. Serves 4.

Reviews

(1)
Most Helpful

We are turkey lovers. As it's just the two of us, a whole turkey is too much. This is wonderful. We substitute turkey cutlets for any veal/chicken cutlet receipe ( adjust the cooking time though). Thanks for turkey anytime!

jerseygirl1952 June 10, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a