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Turkey Escalope Marsala
from the kitchen of Sharmagne Leland-St. John

4 escalopes turkey
Flour
1 wine glass Marsala
1 cup stock
1 tablespoon lemon juice
Salt and freshly ground black pepper
Olive oil
Butter

With a sharp knife, take turkey breast off the bone. Slice
turkey against the grain into thin slices. Place turkey be-
tween 2 sheets of greaseproof paper. Pound gently until
thin, without tearing.

Dredge the escalopes in the flour and shake off excess.

Heat the oil and butter in a frying pan.  When frothy add
the escalopes. Brown them quickly on both sides. Season
with salt and pepper and add the lemon juice. Add the
Marsala and let it bubble then add the stock. Stir the
sauce so the wine and stock are well amalgamated. Reduce
heat and allow to simmer a minute or two until the sauce
becomes syrupy.

 

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