Pan-Seared Turkey Cutlets with Mushroom-Marsala Sauce

Pan-Seared Turkey Cutlets with Mushroom-Marsala Sauce ingredients

• 1.5 lbs turkey breast cutlets
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 8 oz cremini mushrooms
• 1 large shallot
• 2 cloves garlic
• 1/2 cup dry Marsala wine
• 1 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp fresh parsley

How to make Pan-Seared Turkey Cutlets with Mushroom-Marsala Sauce

1. Pat the turkey cutlets thoroughly dry with paper towels to ensure a crispy sear. In a shallow dish, combine the 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each turkey cutlet in the seasoned flour, shaking off any excess.
2. Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet (preferably oven-safe) over medium-high heat until the butter is melted and sizzling.
3. Carefully add the floured turkey cutlets to the hot skillet in a single layer, ensuring not to overcrowd the pan. Sear for 3-4 minutes per side, until golden brown and cooked through, or an internal temperature of 165°F (74°C) is reached. Remove the cooked turkey to a plate and tent loosely with foil to keep warm.
4. Reduce the heat to medium. Add the 8 oz sliced cremini mushrooms to the same skillet, adding a touch more olive oil if needed. Sauté the mushrooms for 5-7 minutes, stirring occasionally, until they are softened and have released their moisture.
5. Add the 1 large finely chopped shallot to the skillet with the mushrooms. Cook for 2-3 minutes, stirring, until the shallot is translucent and fragrant.
6. Stir in the 2 minced garlic cloves and cook for another 30 seconds until aromatic, being careful not to burn the garlic.
7. Pour in the 1/2 cup dry Marsala wine. Increase the heat to medium-high and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, which will take about 2-3 minutes.
8. Add the 1 cup chicken broth to the skillet. Bring the sauce back to a simmer and let it reduce for 5-7 minutes, until it has thickened slightly.
9. Stir in the 1/4 cup heavy cream and continue to simmer for 1-2 minutes, allowing the sauce to thicken further to your desired consistency. Taste the sauce and adjust seasoning with additional salt and pepper as needed.
10. Return the cooked turkey cutlets to the skillet, spooning the mushroom-Marsala sauce generously over them to warm through.
11. Garnish with 2 tablespoons chopped fresh parsley before serving immediately. This dish pairs wonderfully with creamy mashed potatoes or a simple rice pilaf.

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