Ingredients
- 6 Turkey Cutlets
- 8 oz. White Mushrooms, (or Portabella), Thinly Sliced
- 3 Tablespoons Butter
- Salt & Pepper
- 1/4 Cup Olive Oil
- 1 Cup Marsala Wine
- 1/3 Cup Heavy Cream
- 6 Slices Mozzarella Cheese
Preparation
Heat the oil in a heavy skillet, and cook the mushroom slices until lightly golden. Transfer to a plate. Add the butter, and once it is foaming, begin to brown the cutlets well on both sides, and cook through. Remove to a plate. Add the wine to the skillet, and scrape up any browned bits from the bottom of the pan. Add the cream. Once the liquid has reduced by half, return the mushrooms to the pan and mix well. Prepare an ovenproof baking dish, and place each cutlet in the dish side by side. Divide the mushroom mixture evenly on top of the cutlets, and then top this mixture with a slice of cheese. Bake for 5 minutes in a 400 degree F. oven until the cheese melts.
