• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsCopper, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. · 1 Tbsp extra virgin olive oil

  2. 4-6 turkey cutlets

  3. 1/4 cup flour

  4. 12 oz. button mushrooms, sliced

  5. 1/4 cup sundried tomatoes, chopped

  6. 1/2 cup marsala wine

  7. 3/4 cup chicken broth handful of parsley, chopped a pinch of nutmeg

  8. salt and pepper

Instructions Jump to Ingredients ↑

  1. Directions 1) Mix flour with nutmeg. Season turkey cutlets with salt and pepper before dredging them in your flour mix.

  2. Heat olive oil in a large pan over medium heat and saute turkey cutlets about 2 minutes on each side.

  3. Once turkey is cooked, set aside.

  4. In same pan add mushrooms and chicken broth and cook for about 4 minutes.

  5. Add wine and cook until the alcohol evaporates (another 3-4 minutes).

  6. Add sun dried tomatoes and cook another 5 minutes or until the liquid is reduced to about half.

  7. Add turkey back into pan and simmer until turkey is cooked through. Plate and top off with parsley to enjoy!


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