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Turkey Scaloppine Recipe
|Boneless turkey breast||1 Pound, cut into 1/4 inch thick slices|
|All purpose flour||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Medium mushrooms||1⁄2 Pound, sliced|
|Marsala||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2134 Calories from Fat 1106
% Daily Value*
Total Fat 125 g192.5%
Saturated Fat 66.8 g333.8%
Trans Fat 0 g
Cholesterol 536.8 mg
Sodium 1062.7 mg44.3%
Total Carbohydrates 122 g40.5%
Dietary Fiber 6.3 g25.3%
Sugars 4.2 g
Protein 120 g240.8%
Vitamin A 58.8% Vitamin C 28.2%
Calcium 12.2% Iron 69.8%
*Based on a 2000 Calorie diet
Coat with flour; shake off excess.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add turkey, a portion at a time do not crowd pan; cook, turning once, until lightly browned on both sides about 2 minutes, adding more butter as needed.
As turkey is cooked, transfer to a warm platter; keep warm.
Add mushrooms to drippings in pan and cook, stirring, until browned 5 to 7 minutes.
Add Marsala, stirring to scrape browned bits free.
Lift out mushrooms and spoon over turkey.
Boil pan juices over high heat, stirring, until large, shiny bubbles form about 1 minute.
Add remaining butter; stir until smoothly blended into sauce.
Pour sauce over turkey and garnish with lemon wedges and parsley, if desired.