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Almost Veal Marsala

Categories: Low-calorie, Low-fat, Thanksgiving
Type: Main Dishes

Turkey breast has a taste and texture similar to that of veal, and substitutes nicely for the fattier meat in dishes like Veal Parmesan and Veal Marsala.

Serves: 4 servings


  • 1 pound turkey breast tenderloin, sliced crosswise into 8 equal pieces
  • 1/4 cup fat-free egg substitute
  • 1/4 cup plus 2 tablespoons unbleached flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup chicken broth
  • 3/4 teaspoon cornstarch
  • Nonstick butter-flavored cooking spray
  • 2 cups sliced fresh mushrooms
  • 3/4 cup dry Marsala
  • 2 tablespoons chopped fresh Italian parsley (garnish)

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  1. Rinse the turkey with cool water, and pat it dry with paper towels. Place the turkey pieces on a flat surface, and use a meat mallet to pound each piece to 3/8-inch thickness.
  2. Place the egg substitute in a shallow dish. Place the flour, salt, and pepper in another shallow dish, and stir to mix well. Dip each turkey piece first in the egg substitute and then in the flour mixture, turning to coat both sides. Set aside.
  3. Place 1 teaspoon of the chicken broth in a small bowl. Add all of the cornstarch, and stir to dissolve. Stir in the remaining broth, and set aside.
  4. Coat a large nonstick skillet with nonstick butter-flavored cooking spray, and preheat over medium-high heat. Add the turkey pieces, and cook for about 3 minutes, or until nicely browned. Spray the top of the turkey lightly with the cooking spray, turn, and cook for 3 additional minutes, or until nicely browned and no longer pink inside. Transfer the turkey to a platter, and cover to keep warm.
  5. Add the mushrooms to the skillet, and stir-fry for about 2 minutes, or until the mushrooms begin to brown and start to release their juices. (Add a little broth if the skillet becomes too dry.) Return the turkey to the skillet, and arrange the mushrooms over and around the turkey pieces.
  6. Add the Marsala to the skillet, and bring to a boil. Reduce the heat to medium and cook uncovered for 2 minutes, or until the Marsala is reduced by half.
  7. Stir the cornstarch mixture and add it to the skillet. Increase the heat if necessary to bring the broth to a boil. Reduce the heat to medium-low, cover, and simmer for about 3 minutes, or until the sauce is slightly thickened and the flavors are well blended.
  8. Transfer the turkey and sauce to a serving platter, sprinkle with the parsley, and serve hot.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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