Turkey Cutlets Marsala

By Sam Sifton

Turkey Cutlets Marsala
William Brinson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Raina Kattelson. Plate from Canvas. Fork from Michele Varian.
Total Time
15 minutes
Rating
4(432)
Comments
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Here is a recipe adapted from one written by Elizabeth David, the erudite British cookbook writer who died in 1992. Jill Norman beautifully reanimated it in her 2010 book “At Elizabeth David’s Table” and we took it along ever so slightly in the name of ease: lightly browned cutlets in a sauce of Marsala wine. The cooking is gentle, and takes little time. It pairs nicely with a mushroom risotto or a pile of rice.

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Ingredients

Yield:2 servings
  • 4turkey cutlets, approximately 1 ¼ pounds
  • Kosher salt and freshly ground black pepper
  • Flour for dusting
  • 4tablespoons unsalted butter
  • ¼cup Marsala wine
  • ¼cup chicken stock, homemade or low-sodium
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Season cutlets aggressively with salt and pepper, then lightly dust them with flour.

  2. Step 2

    Melt the butter in a large sauté or frying pan set over medium-high heat, and when it begins to foam, add the turkey cutlets to the pan. Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful not to allow the butter to blacken.

  3. Step 3

    When the second side is just about done, pour the Marsala over the cutlets, and allow it to bubble and combine with the butter. Now do the same with a splash or two of the chicken stock. Cook in the pan for 2 or 3 minutes more.

Ratings

4 out of 5
432 user ratings
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Comments

Ellen

I made chicken Marsala last night and used dry. I also made a porcini risotto to go with it. Fabulous! If you really like mushrooms, brown a bunch in the pan after you brown the chicken or turkey. I also used a cup total of the broth and wine and reduced by half and then added back the turkey and mushrooms to finish cooking. We like it with more sauce. Sprinkle with fresh parsley if you have it.

Randy

Ralph: For savory applications always use Dry Marsala. Sweet Marsala is best for desserts.

Ellen: All of your recommendations are excellent! Mushrooms make this dish sublime; and your method yields a concentrated sauce without overcooking the cutlets. Bravo!

Cynthia

For the newer, younger cooks out there: what nobody ever seems to mention is that you MUST use imported Italian Marsala wine and not the weaker California variety as the Cali marsala's flavor is not as intense as the Italian.

Dede

Where do you find turkey cutlets

Kelly

Wow. The only turkey Cutlets I could find were past their best buy date so made with pork ribeyes pounded thin. Seasoned the flour and did add mushrooms after the pork was cooked and a little broth. Sauce was great, can't wait to try with turkey now in my freezer.

Pete

really good - a regular in our house. (Trader Joe's carries the cutlets, which is helpful.) Tonight I used less butter and instead of Marsala just topped them with some fresh-squeezed lemon juice, which worked quite nicely.

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