Turkey Cutlets Marsala

• 4 turkey cutlets, approximately 1 1/4 pounds
• Kosher salt and freshly ground black pepper
• Flour for dusting
• 4 tablespoons unsalted butter
• 1/4 cup Marsala wine
• 1/4 cup chicken stock, homemade or low-sodium

1. Place the cutlets on a wooden board, and season them aggressively with salt and pepper, then lightly dust them with flour.
2. Melt the butter in a large saute or frying pan set over medium-high heat, and when it begins to foam, add the turkey cutlets to the pan.
3. Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful not to allow the butter to blacken.
4. When the second side is just about done, pour the Marsala over the cutlets, and allow it to bubble and combine with the butter.
5. Now do the same with a splash or two of the chicken stock.
6. Cook in the pan for 2 or 3 minutes more.

turkey cutlets, kosher salt, flour, unsalted butter, marsala wine, chicken stock

Taken from cooking.nytimes.com/recipes/1015722 (may not work)