• 1/4 cup all-purpose flour
  • 1 pound thinly sliced turkey cutlets
  • 1 tablespoon olive oil
  • 10 ounces mushrooms, sliced
  • 3/4 cup marsala
  • 1/8 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley


  1. Place the flour in a plastic bag; add the turkey, seal, and shake to lightly coat with flour.
  2. Heat the oil in a large heavy skillet over medium heat; cook the turkey until light golden brown on both sides, about 2 minutes on a side. Remove from the skillet and keep warm.
  3. Add the mushrooms to the same skillet, and cook, stirring, until softened, about 3 minutes; add the marsala and nutmeg, and cook until the sauce begins to thicken, about 3 minutes.
  4. Return the turkey to the skillet, reduce the heat to low, and cook about 4 minutes. Arrange the cutlets and sauce on a platter, season with salt and pepper, and sprinkle the parsley.


Marsala wine is an inexpensive fortified wine that turns into a wonderful sauce for tender turkey cutlets.

Recipe Yield: Serves: 4

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Nutritional Information Per Serving:

Calories: 240
Fat: 6 grams
Sodium: 60 milligrams
Protein: 27 grams
Carbohydrates: 7 grams

Diabetic Exchanges

1 Vegetable, 3 Lean Meat, 1 Fat

Book Title: The Other Diabetes: Living and Eating Well with Type 2 Diabetes