A classic Italian recipe gets turkey variation

THE BALTIMORE SUN

Veal or chicken may be more traditional in this classic Italian recipe, but lean turkey does fine here, paired with a rich glaze.

Serve it warm with noodles to swirl in the sauce. Sprinkle minced lemon zest, from the yellow part of the fruit, to give the green beans a little tang.

Tips

Substitute veal scaloppine so that you don't have to pound the turkey cutlets flat.

Buy mushrooms already sliced.

Menu

Turkey marsala

Buttered pasta

Steamed green beans with lemon zest

Pinot grigio

Italian butter cookies

Turkey Marsala

Preparation time: 15 minutes; cooking time: about 25 minutes

Makes 4 servings

1 1/2 pounds turkey cutlets or scaloppine, cut into 4 pieces

2 tablespoons flour

salt

freshly ground pepper

2 tablespoons each: olive oil, unsalted butter

2 cups sliced mushrooms

1/2 cup chicken broth

1/2 cup marsala, sherry or madeira

1 tablespoon lemon juice

Cover the turkey pieces with wax or parchment paper. Pound very thin with a hammer or meat pounder. Coat in flour; shake off excess. Season with 1/2 teaspoon salt and pepper to taste; set aside.

Heat oven to 200 degrees. Heat olive oil in a large skillet over medium-high heat. Cook turkey in batches, turning once, until golden brown and cooked through, about 3 minutes. Remove from pan. Place on ovenproof platter in oven to keep warm.

Add butter to pan; cook mushrooms until slightly softened, about 5 minutes. Stir in chicken broth and marsala; turn heat to high and cook until liquid is reduced by half, about 12 minutes. Stir in lemon juice. Season with salt and pepper. Return turkey to pan; coat with mushrooms and sauce.

Per serving: 320 calories; 13.5 grams fat; 4.6 grams saturated fat; 82 milligrams cholesterol; 5 grams carbohydrate; 44 grams protein; 540 milligrams sodium; 0.5 gram fiber

- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper

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