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
- Place the cutlets on a wooden board, and season them aggressively with salt and pepper, then lightly dust them with flour.
- 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.
- Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful not to allow the butter to blacken.
- 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.
turkey cutlets, kosher salt, flour, unsalted butter, marsala wine, chicken stock
Taken from cooking.nytimes.com/recipes/1015722 (may not work)