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.
- 4 turkey breast cutlets
- all-purpose flour, for dredging the turkey
- 2 tablespoons sweet butter
- 1 tablespoon olive oil
- 1 cup marsala, divided
- 1 tablespoon marsala, divided
- 4 large shallots, sliced
- 1 cup chicken stock or 1 cup broth
- 1 cup fresh mushrooms, sliced
- 1⁄4 teaspoon dried sage
- salt & freshly ground black pepper
- chopped fresh parsley, for garnish
- 1 lemon, cut into thin slices, for garnish
- Dip the turkey cutlets in the flour to lightly coat both sides; shake off any excess.
- 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.
- 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.
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!