Turkey Scaloppine with Leeks Currants and Marsala
Elevate your weeknight dinner with this elegant yet approachable Turkey Scaloppine with Leeks, Currants, and Marsala. Tender turkey cutlets are lightly floured and pan-seared to golden perfection, then simmered in a rich, savory-sweet sauce featuring earthy leeks, bold Marsala wine, and plump dried currants. The addition of fresh parsley provides a burst of vibrant flavor, making this dish as visually appealing as it is delicious. Ready in just 40 minutes, it’s the perfect blend of simplicity and sophistication, ideal for impressing guests or upgrading your family meal. Serve with creamy mashed potatoes, buttery polenta, or crisp steamed vegetables for a complete and satisfying dining experience.
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Recipe Information
Ingredients
- 4 pieces Turkey breast cutlets
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Leeks (white and light-green parts, thinly sliced)
- 0.75 cups Chicken stock
- 0.5 cups Marsala wine
- 0.25 cups Dried currants
- 2 tablespoons Fresh parsley (chopped)
Instructions
Place the turkey cutlets between two pieces of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each turkey cutlet in the flour mixture, shaking off the excess.
In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter until melted and hot.
Add the turkey cutlets to the skillet in batches and cook for 2-3 minutes per side until golden brown and cooked through. Transfer the cooked cutlets to a plate and cover to keep warm.
Add the remaining tablespoon of butter to the skillet. Stir in the leeks and cook for 4-5 minutes, stirring occasionally, until softened and fragrant.
Pour in the chicken stock and Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 3-4 minutes to reduce slightly.
Stir in the currants and continue simmering for another 2 minutes until the sauce thickens slightly.
Return the turkey cutlets to the skillet, spooning the sauce over them. Cook for 2 minutes to warm through.
Garnish with chopped parsley and serve warm. Pair with your favorite side dishes such as mashed potatoes, polenta, or steamed vegetables.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 2711 mg | 118% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 58.2 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2419 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
