Turkey Cutlets Marsala Recipe (2024)

I made chicken Marsala last night and used dry. I also made a porcini risotto to go with it. Fabulous! If you really like mushrooms, brown a bunch in the pan after you brown the chicken or turkey. I also used a cup total of the broth and wine and reduced by half and then added back the turkey and mushrooms to finish cooking. We like it with more sauce. Sprinkle with fresh parsley if you have it.

For the newer, younger cooks out there: what nobody ever seems to mention is that you MUST use imported Italian Marsala wine and not the weaker California variety as the Cali marsala's flavor is not as intense as the Italian.

I bought turkey tenderloins for this recipe -- a pound and a half makes enough for six! Good for two of us for Thanksgiving and two more meals stashed away in the freezer. I had to pound the tenderloins so they would cook evenly. And I cooked them much longer than six minutes, so they would cook through. Otherwise, pretty easy recipe. Next time, I will add a dollop of sour cream to the frying pan and stirred it around right before serving.

This caught my eye because it's an Elizabeth David recipe- I love her writing. I made this for Thanksgiving this year for 4 of us- I got so fed up with roasting a big bird so decided to go small scale and posh things up. This is *such* an easy recipe and so delicious, the sauce is divine! I'll be making this year round now, not just for Thanksgiving.

This is another one of those recipes that begs for embellishment. Some fresh herbs, i.e. chopped sage leaves, thyme, marjoram, or whatever you have makes it immeasurably more interesting. For those who can't (or won't) drink wine, some lemon juice works great. For a crisp crust, rice flour should replace the A.P. flour. This is basic, unpretentious, and delicious. Just don't overcook the meat!

I agree that the dish is delicious, and I've made it a number of times. And the recipe is great, like all of Elizabeth David's. And your take on it makes it very simple to make. So thank you. But why season "aggressively," Sam Sifton? You're not attacking the dish! I think "generously" is what is usually used.

This was excellent. Had fairly large cutlets so cut into smaller pieces. Cooked a little longer than recipe and covered skillet for a few minutes after adding the Marsala. Turkey was tender and the sauce lovely.Will repeat.

yes you can

Left our the chicken stock, increased Marsala to 1/2 cup. It turned out fine

Made this as directed, but didn't have any Marsala in the house, so used 1/4 c dry sherry and 1tsp brandy instead. Added a few mushrooms to the sauce as well. Came out very well; everyone said it was delicious.

I've used a similar recipe for years and found that it works great with monkfish that has been sliced into medallions and them pounded.

A wooden board is not necessary. We've removed that part from the recipe. Thank you!

Now that my triplets are older I have more time to devote to cooking. The NYT has proven invaluable. For instance, the comments educate me on the nuances of a recipe. The tip re: dry Italian Marsala is news to me!

This recipe is very very good! Easy and pairs well with lots of things. I didn’t have Marsala, so used Sherry. This is going into my rotation. I try new recipes a lot and only have a few favorites that I make often. This is great for ease after work!

Used butter and olive oil, lightly sautéed cutlets and set aside. Added finely dice shallot and chopped rehydrated wild mushrooms to the pan, stirring until fragrant; added the mushroom soaking liquid to the pan and reduced it before returning cutlets with their juices to the pan along with dry vermouth (didn't have marsala) and a splash of heavy cream. Served over orzo with a side salad of spinach dressed with walnut oil and sherry vinegar. A great recipe to riff on!

This was very tasty. I also had to cook the turkey a little longer on each side until it was cooked thoroughly. I served this with roasted brussel sprouts and parmesan riced-cauliflower risotto. I will make this again.

Side dish was sautéed onions, homegrown Swiss chard, spinach in soy sauce and lemon juice. Mixed with brown rice and sesame seeds.

Saute some mushrooms beforehand in the same pan, remove and then add back after adding the Marsala. This is quite tasty and yields some moist bites of meat. It’s usually tricky not to overcook breast meat. I cut my cutlets about 1/2 inch thick.

Delicious. We loved this.

loved this - used turkey and olive oil - no stock just winemushrooms and peas!

This is a great quick dish you can serve even midweek. I am cooking for one so cut the turkey in the recipe in half but used the same measurements for the sauce and had enough left over for another meal. Served with Rice Pilaf, green beans, and garnished with fresh parsley. Next time will add mushrooms and double the sauce.

Very good and easy. I still made gravy to go on the sides.

I'd never even noticed the seemingly forgotten shelf of non-whole turkey in the meat department. I assumed most of it was going to waste, so wanted to buy some and give it a try. It turned out great. Maybe the best turkey-based meal I've had? Tender, not dry at all. I did season the flour with red pepper flakes and dried oregano/thyme/etc. Also added a shallot and mushrooms after the chicken, then doubled the sauce and added the turkey back to the pan to finish. Delicious! Thanks.

Are turkey cutlets a regional (i.e., East Coast) cut? Try as I might, I am unable to find them in the Phoenix area.

What can you use to replace the Marsala wine?

Oh Wow! Found a local farmer with one bird left (Tgiving week) and we quartered/brined the dark meat for Later this week, and cutletted breasts for this recipe. It is SENSATIONAL and the directions are foolproof and perfect. I’ve never loved turkey more than this recipe RIGHT HERE. I took the commenters’ advice and added mushrooms (removed browned cutlets and sauteed mushrooms before adding turkey back to pan with liquids)... not only a keeper, I will never spend 24 hours on a roast turkey again

4 cutlets at 1-1/4 pounds each equals 5 pounds for two people which comes to 2-1/2 pounds per serving which seems an error or I missed something in the instructions.Also, at the shop I frequent, a turkey cutlet is cut across the "grain" not with the "grain." I always preferred a cut with the grain. Which does this recipe call for?

May I ask what a turkey “cutlet” is?