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Turkey Scallopini with Marsala Sauce Recipe

Turkey Scallopini with Marsala Sauce Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 serving (calculated without linguine): 459 calories, 17g fat (7g saturated fat), 103mg cholesterol, 341mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 33g protein.

Reviews for Turkey Scallopini with Marsala Sauce

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Dennis User ID: 9079198 261884
Reviewed Feb. 27, 2017

"Made it for my wife on Valentines Day. Instant classy success. Recommend using fresh pasta in lieu of dried. Serve with a small side salad and some crusty bread.

It is her new all time favorite"

DianeC23 User ID: 141506 233297
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!"

annrms User ID: 2649709 229225
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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