Ingredients

The following ingredients have 4 Servings
  • ½ cup all-purpose flour
  • Kosher salt and freshly ground pepper (to taste)
  • 4 turkey cutlets (, pounded to 1/4-inch thickness (see Note))
  • 2 tablespoons olive oil
  • 3 slices prosciutto (, roughly chopped)
  • 8 ounces sliced mushrooms ((any kind))
  • 1 large shallot minced
  • 1 teaspoon minced garlic
  • ¾ cup Marsala wine
  • ½ cup chicken broth
  • ¼ cup heavy cream ((optional; see Note))
  • 2 tablespoons unsalted butter (, cut into small pieces)
  • 4 tablespoons minced fresh parsley (, divided)
  • Hot cooked polenta or mashed potatoes (to serve (optional))

Instruction

  • In a shallow bowl combine the flour, salt and pepper.
  • Heat the oil in a very large skillet over medium high heat. Dredge the cutlets in the flour mixture and when the oil is hot place them in the pan, making sure not to crowd them and cook for about 3 minutes, until the bottom is golden brown, then flip and cook for another 3 to 4 minutes, until the bottom is browned and the turkey is just cooked through. Remove the turkey from the pan to a platter.
  • Return the skillet to medium heat and add the prosciutto. Stir until the prosciutto is crisp and browned, scraping up any little browned bits stuck to the bottom of the pan (you will get more of those browned bits loosened when you add the wine in the next step), about 4 minutes. Transfer the crisp prosciutto to a paper towel to drain. Pour off all but 1 tablespoon fat.
  • Return the pan to medium high heat and add the mushrooms. Cook, stirring occasionally, scraping the bottom of the pan, until the mushrooms are browned and any liquid released by the mushrooms has evaporated. Add the shallots and garlic and stir for one more minute until you can smell the garlic.
  • Remove the pan from the heat for a moment to pour in the wine, then return the pan to the heat and add the broth stir and scrape until all of the browned bits come loose and the liquid reduces and starts to become a syrupy sauce.
  • Remove from the heat, add any juices that have accumulated on the plate from the turkey and the cream, return to a simmer, and stir in the butter until melted. Season with salt and pepper to taste and stir in half of the parsley. Pour the sauce over the turkey on the platter, and sprinkle with the rest of the parsley. Serve with the polenta or mashed potatoes, if desired.