Scaloppine is a very lean, thin cut and will dry out if cooked over high heat. Brown the turkey over medium heat to keep it moist. The cutlets are browned first and added at the end to finish cooking. Serve with mashed potatoes, rice, or pasta.
1 cup fat-free, less-sodium chicken broth
1/3 cup dry Marsala
1 ounce dried porcini mushrooms
1 tablespoon olive oil, divided
4 (1/2-inch-thick) turkey breast cutlets (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups sliced cremini mushrooms (about 8 ounces)
2 tablespoons finely chopped shallots
1 tablespoon all-purpose flour
How to Make It
Bring first 3 ingredients to a boil in a small saucepan. Cover; remove from heat. Let stand 20 minutes or until mushrooms are tender. Strain mixture through a fine sieve over a bowl, reserving soaking liquid. Coarsely chop the porcini mushrooms.
Heat 1 teaspoon oil in a nonstick skillet over medium heat. Sprinkle the turkey with salt and black pepper. Add turkey to pan; cook 2 minutes on each side or just until browned. Remove turkey from pan.
Heat remaining 2 teaspoons oil in pan over medium-high heat. Add cremini mushrooms; sauté 5 minutes. Add porcini mushrooms and shallots, and sauté 2 minutes. Sprinkle with flour, stirring to coat. Stir in reserved soaking liquid; bring to a boil. Return turkey to pan. Reduce heat to medium-low. Cover and cook 5 minutes or until turkey is done and sauce is slightly thick.