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Turkey Scaloppine Marsala Recipe
|Flour||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||To Taste|
|Turkey cutlets||1 Pound|
|Cooking spray||1 (Pam)|
|Margarine/Vegetable oil||1 Tablespoon|
|Marsala/Semi sweet sherry||1⁄4 Cup (4 tbs)|
Calories 215 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.2%
Saturated Fat 0.63 g3.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 197.4 mg8.2%
Total Carbohydrates 20 g6.7%
Dietary Fiber 0.91 g3.7%
Sugars 1 g
Protein 23 g45.7%
Vitamin A 2.7% Vitamin C 2.1%
Calcium 0.5% Iron 4.7%
*Based on a 2000 Calorie diet
1. Wipe the mushrooms with damp paper towels
2. Slice the mushrooms thinly, and keep aside.
3. In a plastic bag, shake the flour with some salt and pepper.
4. Turn the flour mixture out onto a piece of wax paper.
5. Dip each turkey cutlet into the flour until they are coated well.
6. Take a non-stick skillet, coat with PAM and heat.
7. Fry the cutlets until lightly colored on both sides, about 2 minutes per side, turning once. The cutlets will not be very brown. They’ll take on color from the sauce later.
8. Remove the fried cutlets to a warm plate.
9. In the same skillet, melt the margarine or oil.
10. Add the mushrooms and saute over high heat until they wilt slightly, for about 3 minutes, stirring with a wooden spoon. Remove them.
11. Cover the skillet and reduce the heat.
12. Cook until the mushrooms are tender, for about 6 minutes.
13. Add the Marsala to the skillet over high heat and scrape up any brown bits from the sides.
14. Stir the sauce until slightly thickened.
15. Now put the cutlets and mushrooms to the skillet.
16. Reduce the heat and cook until heated through.
17. Place on a platter and garnish with chopped parsley.
18. Serve hot with mashed potatoes.