Turkey cutlets with marsala wine sauce
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Turkey cutlets with marsala wine sauce
  Turkey    Wine    Poultry    Sauces  
Last updated 6/12/2012 1:01:54 AM. Recipe ID 25280. Report a problem with this recipe.
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      Title: Turkey cutlets with marsala wine sauce
 Categories: Light, Poultry
      Yield: 4 Servings
 
      3 tb Flour
    1/2 ts Fresh ground black pepper
      4    Turkey breast cutlets -- 5
           Oz
      2 tb Olive oil
    1/2 c  Scallion -- thinly sliced
      1 ts Garlic -- minced
    1/3 c  Chicken broth
    1/3 c  Marsala wine -- dry
    1/2 ts Coarse salt
      2 ts Fresh rosemary -- minced
           OR 1/2 tsp. dried crumbled
           Rosemary
      2 tb Italian parsley -- minced
 
  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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Recipe ID 25280 (Apr 03, 2005)

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