Turkey Breast Scaloppine With Marsala Sauce
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4slices turkey breast, about ¼ pound each
- Salt and freshly ground pepper to taste
- Flour for dredging
- 2tablespoons butter
- 2tablespoons olive oil
- 6tablespoons Marsala wine
- 4thin slices of prosciutto
- 4thin slices Fontina or Gruyere cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
386 calories; 26 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 31 grams protein; 402 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the broiler to high.
- Step 2
Cover the meat with plastic wrap and pound it lightly with a meat pounder. Sprinkle both sides with salt and pepper and dredge all over in a little flour.
- Step 3
Heat the butter and oil in a heavy nonstick skillet large enough to hold the slices in one layer. When it is very hot add the meat. Brown on both sides over high heat and transfer to a hot ovenproof serving platter.
- Step 4
Add the wine to the skillet and cook, stirring, over high heat until the wine becomes syrupy. Spoon this over the meat. Top each piece of meat with one slice of prosciutto and a slice of cheese. Run quickly under the broiler until the cheese melts. Serve.
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