Inspired by the classic veal Marsala, this recipe features turkey cutlets, which go perfectly with the slightly sweet wine and earthy mushrooms (chicken cutlets work here as well). Serve over bulgur wheat, which absorbs the sauce and adds great texture to the dish.
Turkey Cutlets with Mushrooms and Marsala
1 1/4 lb. (625 g) turkey breast cutlets
Coarse kosher salt and freshly ground pepper
2 1/2 Tbs. olive oil, or more as needed
All-purpose flour for dredging
1 large shallot, minced
1 lb. (500 g) button or cremini mushrooms, sliced
1 cup (8 fl. oz./250 ml) dry Marsala
3/4 cup (6 fl. oz./180 ml) low-sodium chicken broth
3 Tbs. minced fresh thyme
1 to 2 Tbs. unsalted butter
1 1/4 cups (7.5 oz./235 g) bulgur wheat, cooked according to the package instructions
Sprinkle the turkey on both sides with salt and pepper. In a 12-inch (30-cm) nonstick fry pan over
medium-high heat, warm 1 Tbs. of the oil. Dredge half the turkey in the flour, shaking off excess, and add to the fry pan. Cook until just brown, about 2 minutes on each side. Transfer to a platter. Repeat with the remaining turkey, adding more oil to the fry pan if necessary.
Add 1 1/2 Tbs. oil to the same fry pan, and then add the shallot. Sauté until fragrant, about 30 seconds. Add the mushrooms, sprinkle lightly with salt and pepper, and sauté until the mushroom juices are absorbed, about 4 minutes. Add the Marsala and broth and boil until the juices reduce and thicken slightly, about 8 minutes. Add the thyme and butter and stir until the butter dissolves. Add the turkey and any juices on the platter. Simmer, turning the turkey occasionally, until the sauce thickens slightly, about 3 minutes.
Divide the bulgur among 4 warmed plates. Arrange the turkey atop the bulgur. Spoon the mushrooms and sauce over the turkey and serve immediately. Serves 4.
Recipe adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd