The fantastic weather last weekend allowed us to have dinner on the deck for the first time this season. I posted a pic of the easy Turkey Scallopini with Marsala sauce that I made that night on my personal Facebook page, and my friend Cheri made a comment about how “fancy” the dish was.
It made me laugh a little because I am SO not into fussy recipes and this one is actually on my short list of fast and easy weeknight meals. I like to serve it with roasted garlic broccoli, which super simple and almost not a recipe at all.
Roasted Garlic Broccoli
- Cut up a head of fresh broccoli. I make a whole pan because it cooks down and whatever is left will get thrown into scrambled eggs the next morning.
2. Mince some fresh garlic and toss the broccoli and garlic in olive oil. Spread it out in the pan and give it a sprinkle of kosher salt and a few good grinds of pepper.
3. Bake at 425 degrees until it’s done to your liking. We like the edges a little charred and crispy.
4. Sprinkle with pecorino romano cheese and enjoy!
This is one of our absolute favorite meals and it couldn’t be simpler to make. A couple notes – be sure to buy DRY Marsala. Marsala comes in a few different varieties and I accidentally grabbed the wrong one once – it isn’t nearly as good.
Also – that isn’t a typo…there really IS a full bottle of wine in this recipe. The original recipe called for 1.5 cups of wine, but we thought the dish needed more sauce – it was a little dry if you make it with a 1/2 box of pasta – so I doubled the wine and the butter and cooked it down a little longer. 3 cups of wine is almost the entire bottle, so I just dumped the last bit in too. Don’t judge. If you’re nervous about it, you can substitute chicken broth for extra 1.5 cups of liquid, but it will change the taste.
Personally, I see nothing wrong with a pasta sauce made of wine, butter and cheese. 🙂
If you decide to go with the 1.5 cups of Marsala version, you’re going to have a half a bottle of wine left, and as you probably know, wine goes bad within a few days of being opened. You can sometimes still cook with wine that has turned, but since the Marsala is the main component of this sauce, I wouldn’t recommend it here. Pour your leftover wine into a Ziploc bag and freeze it until the next time you make the recipe.
This recipe is adapted from Taste of Home’s Turkey Scallopini with Marsala Sauce.
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Print Recipe
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| 4people |
| Servings |
| 4people |
- 1/2 cup flour
- 1/2 tsp kosher salt
- freshly ground pepper
- 1` lb turkey cutlets
- olive oil
- 1 bottle Marsala wine Be sure to pick DRY Marsala
- 6 tble butter
- 1/4 cup pecorino romano cheese + more for sprinkling
- 8 oz cooked fettucine
- parsley
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Ingredients
Servings: people
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- In a shallow dish mix flour, salt and a good grind of pepper. Dredge the cutlets in the flour mixture until both sides are coated.
- In a large skillet, heat olive oil over medium heat. Cook the turkey cutlets for about 3 minutes on each side and remove from pan.
- Stir in wine and bring to a boil. Cook for about 15 minutes until wine is reduced. Stir in butter until melted then add pecorino romano and stir to combine. Serve over hot fettucine and sprinkle with pecorino romano and a bit of parsley.
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I’m linking this project up at some terrific blog parties – you can find my complete list of places I party HERE.
