Turkey Scaloppine Marsala


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This recipe calls for a dry Marsala wine, which is perfect for making rich sauces!

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Serving Size / Yield

2 servings


  • cooking spray
  • 1 (8 oz.) turkey tenderloin
  • 1/2 C. all-purpose flour
  • 4 oz. button mushrooms, sliced
  • 1 Tbs. fresh lemon juice
  • 1/4 C. low-sodium canned beef broth
  • 3 Tbs. dry Marsala wine

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To prepare turkey tenderloin: cut on diagonal against grain into scallops 1/8" thick. Discard white membrane.

Lightly coat with cooking spray a nonstick saute pan that has a cover.

Dust the turkey scallops with the flour and brown over high heat, turning often to ensure even cooking.  Add the mushrooms and cook for 2 minutes.

Lower heat to medium. Add lemon juice, beef broth and Marsala. Cover and simmer 5 minutes. Transfer turkey to a heated platter and keep warm.

Raise heat to high and boil pan drippings, stirring, until sauce begins to become syrupy. Return turkey to pan and turn to coat evenly.

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