This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Turkey Scaloppine With Prosciutto, Gruyere & Peas
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- #59657
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 pound boned turkey breast, skinned
all-purpose flour
1/2 cup butter or margarine
1/2 pound medium-size mushrooms
1/2 cup Marsala wine
salt and pepper
1/4 pound thinly sliced prosciutto
1 cup shredded Gruyere or Swiss cheese
hot cooked peas
directions
Rinse turkey, pat dry, and cut across the grain into 1/4-inch-thick slices. Place slices one at a time between 2 sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/8 inch thick. Dip pieces in flour to coat; shake off excess.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat. Add turkey, a portion at a time, without crowding; cook, turning once, until meat is lightly browned on both sides (about 1 minute total). Add more butter, a tablespoon at a time, as needed to prevent sticking. As turkey is cooked, arrange on an ovenproof platter, slightly overlapping slices; keep warm.
Add mushrooms to pan and cook, stirring, until lightly browned. Pour in Marsala and stir to scrape browned bits free. With a slotted spoon, lift mushrooms from pan; arrange next to turkey.
Boil pan juices over high heat, stirring, until large, shiny bubbles form. Add remaining butter and stir constantly until completely blended. Remove pan from heat; season sauce to taste with salt and pepper. Keep warm.
Top turkey evenly with prosciutto and cheese.
Broil about 6 inches below heat just until cheese is melted (2 to 3 minutes). Pour sauce around edge of platter, allowing it to run beneath turkey; spoon peas around turkey.
added by
shellyjelly
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 18, 2026
I had bought marsala for another recipe so was looking for something to use it in and found this recipe. So glad I found this as it was such an easy recipe and so good. Even my picky teenager said it was good. We will be making it again.
May 7, 2008
Not bad, but not sure I would make it again. It had to many mushrooms for my taste. I even chopped them up fine so I did not taste them. I just seem like something is missing as far as taste. Next time I will use less mushrooms and a better quality of Marsala. Maybe that will make a difference.