Turkey Escalope with Marsala

Scallopina di Tacchino con Marsala

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 escalopes turkey
  • flour
  • 1 wine glass Marsala
  • 1 cup stock
  • 1 tablespoon lemon juice
  • salt and freshly ground black pepper
  • olive oil and butter


    Beat the escalopes gently with a meat basher between 2 sheets of greaseproof paper to make them larger and thinner. Dip the escalopes in flour and shake off any excess.

    Heat a little oil and butter in a frying pan and when frothing put in the escalopes; brown them quickly on both sides. Season with salt and pepper and add lemon juice. Add the Marsala wine and let it bubble, then pour in the stock. Stir the sauce so the wine and stock are well amalgamated. Reduce the heat and let the contents of the pan simmer a minute or two, or until the sauce begins to turn syrupy.

    Serve with mashed potatoes and an orange and chicory salad. Chicken breasts can be done in the same way.