Inspired by the classic veal Marsala, this recipe—Clean Eating Turkey Cutlet Marsala—features turkey cutlets, a perfect match for the slightly sweet wine and earthy mushrooms. There is no need to “bread” or “batter” the cutlets, they turned out just perfect without.
I served over brown rice and bulgar wheat would be a great option too. Both will soak up the sauce and add great texture to the dish.
I’m currently doing The 21 Day Fix. This would count as 1 red, 1/2 green,1 yellow and 2-3 teaspoons. I’ve lost almost 5 pounds in 6 days!
1 1/4 lb. turkey breast cutlets
Himalayan Salt and freshly ground pepper, to taste
2 Tbs. olive oil, plus more as needed
3-5 cloves garlic, minced
1 large shallot, minced
1 lb. button or crimini mushrooms, sliced
1 cup dry Marsala
3/4 cup low-sodium chicken broth, or water
3 Tbs. minced fresh thyme
1 to 2 Tbs. Ghee
1 1/4 cups cooked brown rice, or bulgar
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. 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 Tbs. olive oil. Add the garlic, 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 brown rice or bulgar among 4 warmed plates. Arrange the turkey on the bulgar. 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.