Be the first to 
Thinly sliced turkey cutlets make a great alternative to boneless chicken or veal. Serve this turkey with hot cooked angel hair pasta or thin spaghetti and a green vegetable for a great family meal.
Ingredients:
- 1 to 1 1/2 pounds turkey scallops, thin cutlets
- Salt and pepper
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1 package,(10 to 12 ounces) frozen artichoke quarters
- 1/2 cup chicken broth
- 1/4 cup Marsala wine, dry
- 2 tablespoons fresh chopped basil or 2 teaspoons dried leaf basil
- 12 cherry tomatoes, halved
- 1/3 cup heavy cream
- 1/2 cup fresh shredded Parmesan cheese
Preparation:
Sprinkle turkey with salt and pepper.
In a large skillet over medium-high heat, melt butter with oil. Add onion and turkey scallops and cook for about 1 minute on each side, or until turkey is nicely browned. Remove turkey to a plate and set aside. Add the artichokes, chicken broth, and wine to the skillet and cook, uncovered, for 5 minutes. Add the turkey back to the skillet, along with the tomatoes and basil. Stir in the cream. Cover and cook for 5 minutes. Sprinkle with the Parmesan cheese and serve with hot cooked spaghetti or rice.
Serves 4.
More Turkey Cutlet Recipes
Turkey Cutlets with Mushrooms
Turkey Cutlets Parmesan with Tomato Sauce
Pecan Turkey Cutlets Recipe
Turkey Casserole
Turkey Cutlets & Legs
Turkey Pie Recipes
Turkey Recipes
