Turkey Cutlets with Mushrooms and Marsala
Inspired by the classic veal Marsala, this recipe features turkey cutlets, a perfect match for the slightly sweet wine and earthy mushrooms. Serve over bulgur wheat, which soaks up the sauce and adds great texture to the dish.
Ingredients:
- 1 1/4 lb. turkey breast cutlets
- Coarse kosher salt and freshly ground pepper, to taste
- 2 1/2 Tbs. olive oil, plus more as needed
- All-purpose flour for dredging
- 1 large shallot, minced
- 1 lb. button or cremini mushrooms, sliced
- 1 cup dry Marsala
- 3/4 cup low-sodium chicken broth
- 3 Tbs. minced fresh thyme
- 1 to 2 Tbs. unsalted butter
- 1 1/4 cups cooked bulgur wheat
Directions:
Season the turkey cutlets on both sides with salt and pepper. In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Dredge half the turkey in flour, shaking off the excess, and add to the pan. Cook, turning once, until just brown, about 2 minutes per side. Transfer to a platter. Repeat with the remaining turkey, adding more olive oil to the pan if needed.
In the same pan over medium-high heat, warm the remaining 1 1/2 Tbs. olive oil. Add the shallot and sauté until fragrant, about 30 seconds. Add the mushrooms, season lightly with salt and pepper and sauté until the mushroom juices are absorbed, about 4 minutes. Add the Marsala and broth and boil until the juices reduce and thicken slightly, about 8 minutes. Add the thyme and butter and stir until the butter dissolves. Add the turkey and any juices on the platter. Simmer, turning the turkey occasionally, until the sauce thickens slightly, about 3 minutes.
Divide the bulgur among 4 warmed plates. Arrange the turkey on the bulgur. Spoon the mushrooms and sauce over the turkey and serve immediately. Serves 4.
Quick Tips: Chicken cutlets work as well here as the turkey—both are perfect for quick sautéing. If you have it on hand, sweet Marsala can replace the dry, yielding a more syrupy sauce. On a busy night, use already-sliced mushrooms to help make this recipe even easier.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).