Turkey Cutlets with Marsala Gravy

This twist on "Turkey Marsala" is a great weeknight dinner.  It cooks up quickly by using thin sliced turkey cutlets, and pre-made turkey gravy. I always have a stash of homemade turkey gravy in my freezer, but you could substitute your favorite can/jar turkey gravy. (Click HERE for my turkey gravy recipe.) 

By ingredients, this Turkey Cutlet recipe is peanut-free, tree nut-free, dairy-free, egg-free, fish-free,soy free, and shellfish-free. (By using Rice flour for dredging, and in the gravy, this recipe can also be gluten free.)  As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Steps marked with an asterisk (*) are child friendly!

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Ingredients:

1 lemon (zest and juice)

4 cloves garlic, minced

8 cups sliced cremini mushrooms

2-3 pounds thin sliced turkey cutlets

1 cup unbleached all-purpose flour

1/2 cup Marsala wine

1 1/2 - 2 cups turkey gravy

flat leaf parsley

Olive oil

kosher salt

freshly ground black pepper

Directions:

1. * (younger children) In a shallow dish, prepare the dredging station: combine flour, a generous sprinkle of kosher salt, and 10 grinds of freshly ground black pepper - whisk together. 
2. * (older children) Heat 1-2 Tablespoons Olive oil in a large skillet over medium heat. 
3. * (older children) Add garlic and saute for 1-2 minutes.
4. * (older children)Add mushrooms, stir to coat mushrooms evenly in olive oil, add a little olive oil if needed. 
5. * (older children) Cook over medium-high heat for 6-7 minutes, until mushrooms are deeply browned

   

   (Lots of people don't cook the mushrooms long enough to develop a good texture and flavor. Have a little patience, let them cook until the edges are deep brown and a little crispy, these mushrooms need a little bit more time.)

6. * (older children) Remove mushrooms and garlic to a separate bowl. 
7. * (older children) Add 2 Tablespoons olive oil to the pan and heat over medium-high heat.
8. * (younger children - make sure they wash hands after handling the raw meat) Dredge both sides of each turkey cutlet.
9. * (older children) Add turkey cutlets (in batches) to the skillet and cook for 2-3 minutes per side. Remove the cutlets to a serving dish. Repeat until all cutlets are done. 
10. * (older children) Turn the heat to high and add Marsala wine to deglaze the pan. Use a wooden spoon to scrape up all the brown bits on the bottom of the pan, there's lots of flavor there!
11. * (older children) Add the turkey gravy and stir to combine.
12. Once gravy has thickened to preferred consistency, remove from heat. (If it is too thick, thin with a small amount of water.)
13. * (older children) Zest one lemon, using a microplane, into the gravy. 
14. * Squeeze the juice of one lemon into the sauce and stir. 
15. * Add 2 tablespoons freshly chopped parsley to the sauce and stir. 
16. Pour sauce over turkey cutlets on the serving dish. 

Serve with steamed veggies, a baked potato, or rice. 

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