Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Because turkey cutlets (often labeled "filets") are very lean, cook at medium heat or lower to keep them moist and tender. Butter adds a rich finish to the sauce. Serve with pasta tossed with a little butter and garlic.

Recipe by Cooking Light October 2002


Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

4 servings (serving size: 1 turkey cutlet and 1 tablespoon sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • Place bell pepper wedges, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes; peel.

  • Heat oil in a large nonstick skillet over medium heat. Sprinkle turkey with sage, salt, and pepper. Add turkey to pan; cook 2 1/2 minutes on each side or until browned. Top each cutlet with 1 bell pepper piece and 2 tablespoons cheese. Add Marsala and broth to pan. Cover and cook 45 seconds or until cheese melts. Remove turkey from pan with a slotted spoon.

  • Bring Marsala mixture to a boil; cook until reduced to 1/4 cup (about 1 1/2 minutes). Remove from heat; add butter, stirring with a whisk until well blended. Serve with turkey; garnish with sage leaves, if desired.

Nutrition Facts

239 calories; calories from fat 30%; fat 8g; saturated fat 3.5g; mono fat 3.3g; poly fat 0.7g; protein 32.6g; carbohydrates 4.8g; fiber 0.9g; cholesterol 83mg; iron 1.6mg; sodium 490mg; calcium 121mg.