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Recipe: Turkey Cutlets with Marsala and Shiitake Mushrooms

If you’re used to a roasting a whole bird for Thanksgiving, this turkey dinner is going to be a refreshing departure!

Turkey breast cutlets cook up moist and juicy in under 30 minutes. The flavorful mushroom and wine sauce makes a beautiful gravy on top, minus all the hours of prep and cooking.

This recipe is good all year long, though – no need to put it away when Black Friday rolls around. It makes 4 servings, but you can easily double or triple it for a crowd. Just leave time to cook the cutlets in batches so you don’t crowd the pan.

Turkey Cutlets with Marsala and Shiitake Mushrooms is the first recipe in our Virgin Thanksgiving menu, to be joined by a feast of other festive, delicious dishes: Nutty Orange-Cranberry Sauce, Roasted Acorn Squash Purée, Braised Kale, Wild Rice and Vegetable Pilaf, Green Beans with Shiitakes and Shallots, and Pumpkin Bread Pudding.

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Turkey Cutlets with Marsala and Shiitake Mushrooms

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October 22, 2016

Flavorful turkey breast cutlets topped with a mushroom and wine gravy make a beautiful, gluten-free dinner on Thanksgiving and every other day of the year.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 servings

Ingredients

4 (6-ounce) turkey breast cutlets

1/2 tsp sea salt (divided)

1/2 tsp freshly ground black pepper (divided)

2 tbsp arrowroot powder

2 tbsp olive oil

8 oz. shiitake mushrooms, stems removed and caps thinly sliced

3 cloves garlic

3/4 cup low-sodium chicken stock or chicken broth

1/2 cup Marsala wine

2 tbsp chopped fresh parsley

Directions

1Season the turkey with 1/4 teaspoon of the sea salt and 1/4 teaspoon of the pepper.

2Spread the arrowroot powder in a thin, even layer in a dish, then dredge both sides of the turkey cutlets in it, dusting off the excess.

3Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

4Add the turkey and cook until lightly browned, 3-4 minutes per side. Transfer cooked cutlets to a plate and set aside.

5Wipe the skillet clean and heat the remaining 1 tablespoon oil; add the mushrooms and cook, stirring occasionally, until lightly browned and softened, about 5 minutes.

6Stir in the garlic and cook until garlic is softened, 1-2 minutes.

7Pour in the stock and wine; bring to a boil and cook until the mixture begins to thicken, about 2 minutes.

8Reduce the heat to medium and add the turkey cutlets to the pan.

9Cook, turning occasionally, until the turkey is hot and cooked through, about 3 minutes.

10Remove from heat and stir in remaining 1/4 teaspoon each sea salt and pepper, plus the 2 tablespoons of parsley. Serve right away.

This recipe is part of the Virgin Thanksgiving menu, with Turkey Cutlets with Marsala and Shiitake Mushrooms, Nutty Orange-Cranberry Sauce, Roasted Acorn Squash Purée, Braised Kale, Wild Rice and Vegetable Pilaf, Green Beans with Shiitakes and Shallots, and Pumpkin Bread Pudding. Check out the Virgin Thanksgiving Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful Thanksgiving feast!

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

Want more yummy, healthy recipes? Try jjvirgin.com/recipes.

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Nutrition Facts

Serving Size1 cutlet
Calories300 calories
Sodium350 milligrams
Protein39 grams
Sugar4 grams
Total Fat8 grams
Saturated Fat1 gram
Total Carbohydrates12 grams
Dietary Fiber2 grams

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