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LOCATION: Recipes >> Poultry >> Turkey Cutlets 01

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Turkey Cutlets with Marsala Wine Sauce

3 tbsp flour
1/2 tsp black pepper
4 turkey breast cutlets
2 tbsp olive oil
1/2 c scallions, thinly sliced
1 tsp garlic, minced
1/3 cup chicken broth
1/3 cup dry marsala wine
1/2 tsp coarse salt
2 tsp fresh rosemary, chopped or 1/2 tsp dried
2 tb Italian parsley, chopped

On a piece of wax paper, combine flour and pepper. Lightly dredge
each cutlet in seasoned flour (dredge just before cooking or flour
coating will become gummy). In a 12-inch skillet, heat oil over
medium low heat. Add cutlets and saute until lightly golden, about
2 minutes on each side. Transfer to platter. Add scallions to
skillet, turn heat to low, and cook, scraping any fragments left
in bottom of pan with wooden spoon, until barely tender, about 2
minutes. Add garlic and saute for 1 minute. Add chicken broth and
wine to skillet. Turn heat to medium and cook until liquid is
reduced to half, about 3 minutes. Season with salt and rosemary.
Return cutlets and any accumulated juices to skillet. Spoon sauce
over cutlets, turn heat to low, and simmer until heated, about 2
minutes. Transfer cutlets to platter. Spoon sauce over cutlets,
garnish with parsley, and serve.


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