- 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
- Place the flour in a plastic bag; add the turkey, seal, and shake to lightly coat with flour.
- 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.
- 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.
- 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:
Fat: 6 grams
Sodium: 60 milligrams
Protein: 27 grams
Carbohydrates: 7 grams
1 Vegetable, 3 Lean Meat, 1 Fat
Source: The Other Diabetes: Living and Eating Well with Type 2 Diabetes
Book Title: The Other Diabetes: Living and Eating Well with Type 2 Diabetes
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