Equipment
Ingredients
Turkey Prep
- 600 g turkey breast cutlets, sliced to 1.5cm thickness
- 50 g all-purpose flour
- 3 g kosher salt
- 2 g black pepper, freshly ground
Frying & Topping
- 30 ml extra virgin olive oil
- 30 g unsalted butter
- 80 g prosciutto, thinly sliced
- 100 g fontina cheese, thinly sliced or coarsely grated
Marsala Sauce
- 120 ml dry marsala wine
- 120 ml chicken stock, low-sodium
- 30 g unsalted butter, cold, cut into cubes
Nutrition (per serving)
Method
Place turkey cutlets between two sheets of plastic wrap. Using a meat mallet, gently pound them to an even 6mm thickness.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each turkey cutlet in the flour mixture, shaking off any excess.
Preheat your broiler to high and position an oven rack about 15cm from the heat source. Heat the olive oil and the first 30g of butter in a large skillet over medium-high heat until the butter foams and subsides.
Add the turkey cutlets to the skillet in a single layer. Pan-fry for 2 to 3 minutes per side until golden brown and the internal temperature reaches 74°C/165°F. Transfer the cooked turkey to a broiler-safe pan.
Top each cooked turkey cutlet with a slice of prosciutto, followed by an even layer of fontina cheese.
Place the pan under the broiler for 1 to 2 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned.
While the turkey is broiling, return the empty skillet to medium-high heat. Pour in the Marsala wine to deglaze, scraping up any browned bits from the bottom. Boil until the liquid is reduced by half.
Pour in the chicken stock and boil for another 3 minutes until the sauce slightly thickens. Remove from heat and vigorously swirl in the cold cubed butter until completely emulsified.
Transfer the broiled turkey cutlets to serving plates. Spoon the rich Marsala pan sauce generously over the top and serve immediately.
Chef's Notes
- Pounding the meat not only tenderizes it but ensures quick, even cooking so the exterior browns before the lean turkey breast dries out.
- Always use Dry Marsala (secco) rather than Sweet Marsala (dolce) to prevent an overly syrupy, cloying pan sauce.
- When emulsifying the cold butter into the sauce (mounting with butter or 'monter au beurre'), ensure the heat is off or very low to prevent the delicate emulsion from breaking into a greasy pool.
- Fontina Val d'Aosta is the traditional choice for its superlative melting qualities and deep nutty flavor. Ensure you purchase authentic Italian Fontina, which has a natural rind, rather than the red-waxed Danish variety.
Storage
Refrigerator: 3 days — Store cutlets and sauce in an airtight container.
Reheating: Reheat gently in a 150°C/300°F oven until warmed through and the cheese re-melts. Heat sauce separately over low heat.
