Turkey Scallopini With Marsala Sauce Recipes

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QUICK TURKEY SCALLOPINI



Quick Turkey Scallopini image

Here's one of my most-requested recipes, thanks to the special white wine and mustard sauce. It makes an ordinary weeknight dinner feel like a little party. -Susan Warren, North Manchester, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/3 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1 package (17.6 ounces) turkey breast cutlets
4 teaspoons canola oil
1/4 cup white wine or reduced-sodium chicken broth
1/2 teaspoon cornstarch
1/3 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 teaspoon spicy brown mustard
Paprika, optional

Steps:

  • In a shallow bowl, mix flour and seasonings. Dip cutlets in flour mixture to coat both sides; shake off excess. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add turkey in batches and cook 2-4 minutes on each side or until no longer pink. Remove to a serving plate; keep warm., Add wine to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and broth until smooth; stir into skillet. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened., Stir in sour cream and mustard; heat through. Pour over turkey. If desired, sprinkle with paprika.

Nutrition Facts : Calories 263 calories, Fat 8g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 194mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

TURKEY SCALLOPINI WITH CAPERS AND LEMON



Turkey Scallopini with Capers and Lemon image

Categories     Garlic     Poultry     turkey     Sauté     Dinner     Winter     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 1/2 pound (1/4-inch-thick) sliced raw turkey cutlets
1/2 cup all-purpose flour
4 tablespoons olive oil
2 garlic cloves, minced
1 cup chicken broth
1 to 1 1/2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
  • Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.

TURKEY SCALOPPINE WITH MUSHROOOMS



Turkey Scaloppine with Mushroooms image

Categories     Mushroom     Poultry     turkey     Sauté     Kid-Friendly     Quick & Easy     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

6 tablespoons (3/4 stick) butter
3 cups sliced mushrooms
1 teaspoons dried thyme, crumbled
1 teaspoon fresh lemon juice
1/2 cup Marsala wine
1 1/2 cups canned chicken broth
8 3-ounce turkey cutlets
All purpose flour
Chopped fresh chives or green onion tops

Steps:

  • Heat 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms, thyme and lemon juice. Season with salt and pepper. Sauté until mushrooms are golden brown, about 6 minutes. Add Marsala and boil 3 minutes. Add broth and reduce by 1/2, about 12 minutes. Remove and set aside.
  • Heat 2 tablespoons butter in heavy large skillet over medium heat. Dredge turkey in flour; tap off excess. Add turkey to skillet and cook until just cooked through, about 2 minutes per side. Transfer to plates and keep warm.
  • Place sauce back on heat. Bring to simmer and whisk in remaining 2 tablespoons butter. Season to taste with salt and pepper. Pour sauce over turkey. Sprinkle with chives and serve.

TURKEY SCALLOPINI



Turkey Scallopini image

Quick-cooking turkey breast slices make this recipe a winner when you only have a few minutes to fix a satisfying meal. I've also used flattened boneless skinless chicken breast halves in place of the turkey of this entree. -Karen Adams, Cleveland, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 package (17.6 ounces) turkey breast cutlets
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg
2 tablespoons water
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, cubed
Minced fresh parsley

Steps:

  • Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese. , Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes. , Melt butter in a large skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat is no longer pink and coating is golden brown. Sprinkle with parsley.

Nutrition Facts : Calories 358 calories, Fat 17g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 463mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 38g protein.

TURKEY BREAST SCALOPPINE WITH MARSALA SAUCE



Turkey Breast Scaloppine With Marsala Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 slices turkey breast, about 1/4 pound each
Salt and freshly ground pepper to taste
Flour for dredging
2 tablespoons butter
2 tablespoons olive oil
6 tablespoons Marsala wine
4 thin slices of prosciutto
4 thin slices Fontina or Gruyere cheese

Steps:

  • Preheat the broiler to high.
  • Cover the meat with plastic wrap and pound it lightly with a meat pounder. Sprinkle both sides with salt and pepper and dredge all over in a little flour.
  • Heat the butter and oil in a heavy nonstick skillet large enough to hold the slices in one layer. When it is very hot add the meat. Brown on both sides over high heat and transfer to a hot ovenproof serving platter.
  • Add the wine to the skillet and cook, stirring, over high heat until the wine becomes syrupy. Spoon this over the meat. Top each piece of meat with one slice of prosciutto and a slice of cheese. Run quickly under the broiler until the cheese melts. Serve.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 10 grams, Sodium 402 milligrams, Sugar 0 grams, TransFat 0 grams

TURKEY BREASTS SCALOPPINE WITH MARSALA



Turkey Breasts Scaloppine With Marsala image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

8 slices turkey-breast tenderloin, about 1 1/2 pounds
Salt and freshly ground pepper to taste
4 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 garlic clove, peeled and sliced
1/2 cup Marsala wine
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/4 cup canned crushed tomatoes
1/4 cup fresh or canned chicken broth
1 teaspoon Worcestershire sauce

Steps:

  • Place each slice of turkey between sheets of clear plastic wrap. Pound evenly with a flat mallet or meat pounder to make the slices about 1/4-inch thick.
  • Sprinkle with salt and pepper. Dredge the slices with the flour, and pound lightly.
  • Heat 1 tablespoon of the butter and the olive oil in a large nonstick skillet over medium heat. Add enough turkey slices to cover the bottom of the skillet without crowding. Cook until golden brown on one side, about 2 to 3 minutes.
  • Turn, and cook until golden brown on the other side, about 2 minutes. Transfer to a hot serving dish. Repeat with the second batch until all the slices are nicely browned.
  • Add the garlic to the skillet, and cook briefly; do not brown. Add the wine, and cook 1 minute. Add the oregano, tomatoes, chicken broth, remaining butter and Worcestershire sauce. Boil, stirring, about 2 minutes. Check for seasoning, pour over the meat and serve immediately.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 8 grams, Sodium 570 milligrams, Sugar 1 gram, TransFat 0 grams

TURKEY MARSALA



Turkey Marsala image

This Marsala sauce for turkey is really rich, like you fussed all day in the kitchen. Here's the shocker: We make it fast. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup all-purpose flour
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 package (20 ounces) turkey breast tenderloins
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala wine
1 teaspoon lemon juice

Steps:

  • Mix flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut each tenderloin crosswise in half; pound each piece with a meat mallet to 3/4-in. thickness. Toss with flour mixture; shake off excess. , In a large nonstick skillet, heat oil over medium heat. Add turkey; cook until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender, 3-4 minutes. Stir in broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half, 10-12 minutes. Stir in lemon juice and the remaining salt and pepper. Serve with turkey.

Nutrition Facts : Calories 295 calories, Fat 8g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 482mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

TURKEY SCALOPPINE WITH PROSCIUTTO AND CHEESE



Turkey Scaloppine With Prosciutto and Cheese image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 turkey breast ''steaks'' sometimes referred to as turkey breast tenderloin steaks, about 1 1/4 pounds
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons flour
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon finely chopped shallots
1/4 cup dry Marsala or sherry wine
4 very thin slices prosciutto, about 2 ounces
4 very thin slices Gruyere or Swiss cheese, about 2 ounces

Steps:

  • Put the turkey slices on a flat surface and pound lightly with a flat mallet. Each should be about 1/4-inch thick.
  • Sprinkle the turkey pieces on both sides with salt and pepper.
  • Dip the pieces in flour to coat well on both sides. Shake off excess.
  • Preheat the broiler to high.
  • Heat the oil and butter in a skillet and add the turkey pieces. Cook about 1 1/2 minutes or until lightly browned on one side. Turn and cook about 2 minutes longer, turning the pieces occasionally. Scatter the shallots around the turkey pieces. Cook briefly and add the Marsala. Cook about 1 minute.
  • Transfer the turkey pieces to a heatproof dish and pour the wine sauce over all. Cover each piece with a slice of prosciutto. Cover the prosciutto neatly with a slice of cheese.
  • Place the covered turkey pieces under the broiler, about 3 inches from the source of heat. Cook until cheese melts, 45 seconds to 1 minute. Serve immediately.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 49 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 20 grams, Sodium 545 milligrams, Sugar 1 gram, TransFat 0 grams

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