Turkey Scallopini with Marsala Sauce Recipe
Turkey Scallopini with Marsala Sauce Recipe photo by Taste of Home

Turkey Scallopini with Marsala Sauce Recipe

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My family requests this entree at least once a month. The slightly sweet Marsala sauce is yummy over the turkey slices and hot cooked noodles.—Briana Knight, Ferndale, Washington
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (17.6 ounces) turkey breast cutlets
  • 2 tablespoons olive oil
  • 1-1/2 cups marsala wine
  • 3 tablespoons butter
  • 3 tablespoons shredded Parmesan cheese
  • Hot cooked linguine, optional

Nutritional Facts

1 turkey breast slice with 2 tablespoons sauce (calculated without linguine) equals 459 calories, 17 g fat (7 g saturated fat), 103 mg cholesterol, 341 mg sodium, 18 g carbohydrate, trace fiber, 33 g protein.


  1. In a large resealable plastic bag, mix flour, salt and pepper. Add turkey cutlets, one at a time, close bag and shake to coat.
  2. In a large skillet; heat oil over medium heat. Add turkey; cook 3-4 minutes on each side or until meat is no longer pink. Remove from pan. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced to about 1/2 cup. Stir in butter until melted. Return turkey to pan; heat through. Serve with cheese and, if desired, linguine. Yield: 4 servings.
Originally published as Turkey Scaloppine with Marsala Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p42

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Reviewed Sep. 22, 2015

"Very tasty! I didn't have any Marsala wine on hand, so I used chicken broth for a quick substitute. It was quite good, and I'll be making this again!"

Reviewed Jul. 9, 2015

"We had it with whole grain spaghetti and a garden salad with oil & vinegar dressing.

I cut each (of 4) cutlet into bite sized pieces before flouring and cooking. I did this in two batches and kept each batch warm in a low oven while making the Marsala sauce. I reduced the sauce to 1 cup instead of 1/2 cup because I wanted more sauce for the pasta. Keeper! Will definitely make this again."

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