Turkey Breasts Marsala

This turkey Marsala applies the classic Italian veal Marsala technique to turkey breast fillets. Pounded thin, dredged in flour seasoned with basil and oregano, and sauteed in sizzling butter until golden. A splash of Marsala wine and chicken broth deglazes the pan into an instant sauce.

Pounding the turkey thin is what makes this a 30-minute dinner. Thin cutlets cook in two to three minutes per side, staying juicy and tender instead of drying out like a thick breast would. Lay each fillet between wax paper and use the flat side of a heavy knife or a rolling pin to even them out.

The flour coating does double duty: it creates a golden crust when sauteed and thickens the Marsala sauce as it simmers. Those browned bits stuck to the pan after searing (the fond) dissolve into the wine and stock, giving you a rich, savory sauce with almost no effort.

Kitchen Tips

• Get the butter sizzling hot before the turkey goes in. If it’s not hot enough, the flour coating absorbs butter instead of crisping.
• Don’t overcrowd the skillet. Cook in batches if needed. Crowded cutlets steam instead of browning.
• Use dry Marsala, not sweet. Sweet Marsala makes the sauce syrupy and cloying.
• Serve immediately. The sauce thickens as it sits and the cutlets lose their crispness.

Variations

• Add sliced mushrooms to the pan after removing the turkey. Saute for 3 minutes before adding the Marsala for a classic mushroom Marsala.
• Use chicken breast cutlets instead of turkey for a more traditional preparation.
• Finish the sauce with a tablespoon of cold butter swirled in off-heat for a glossy, restaurant-style shine.