>I’ve been doing these Tasty Tuesdays for the last few months (sometimes, like today, a few days late), sharing whatever new dishes I’d successfully tried during the previous week. My dad recently suggested to me that I should talk about some of the stuff that I whip up off during the week. The quick and easy stuff when I’m uninspired or in a hurry. Those dishes are what we eat 85% of the time – they’re the dishes I learned from my mother, watching over her shoulder after I’d passed her the ingredients I’d cut up for her. They’re the dishes that show the French side of me, my love of butter and all things dairy.
Last week I had some thin turkey cutlets in the fridge. I wasn’t sure whether to bread them or do them with a pan sauce. I went with a Marsala Pan Sauce.
Turkey Cutlets, sliced thin (this would work just as well with veal or chicken)
1/2 cup of Marsala wine
3 tablespoons of butter
1) Bring the turkey cutlets to room temperature by taking them out about 30 minutes before cooking.
2) Pound out the cutlets if they are thicker than 1/4 of an inch.
2) Put 1 tablespoon of butter (or vegetable oil but I think butter tastes better) in pan until just melted at medium-high heat.
3) Add turkey cutlets and brown on both sides. Remove from pan.
4) Turn heat to high and let the pan drippings get very warm.
5) Add the Marsala and scrape the bottom of the pan with a wooden spoon. Let it boil for a minute or two until the Marsala is reduced by about half and the alcohol is boiled away.
6) Add the remaining two tablespoons of butter and swirl into the sauce until just melted, swirling constantly. This will give it a nice sheen and a pleasant consistency.
7) Pour over turkey cutlets and serve immediately.
Boiling off the alcohol and reducing the Marsala