Turkey Scalloppine

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Preparation time:
Cooking time:

Difficulty: Medium - experience needed
Serves: 6


1 split turkey breast, boned (about 3 pounds)
6 tablespoons olive or salad oil
6 tablespoons butter or margarine
3/4 cup Marsala Wine or dry sherry
pinch of thyme
pinch of oregano
1/4 pound fresh mushrooms, sliced
2 tablespoons margarine
3/4 cup canned beef broth, undiluted
1 egg yolk
1 tablespoon heavy cream


Skin turkey, slice meat across grain, as thin as possible. Salt and pepper slices, coat with flour. Heat oil and 6 tablespoons butter in large skillet. Lightly brown slices, a few at a time, pour off excess fat, return meat to skillet. Add Marasala, thyme, and oregano, cook until almost dry. turning sliced gently as they cook (about 10 minutes) Saute mushrooms in 2 tablespoons butter. Add to turkey. Add beef broth. Cook turkey over gentle heat until almost dry. Beat egg yolk with cream, remove skillet from heat. Pour cream mixture over turkey slices, turn gently to glaze,


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