Marsala Mushroom-Topped Turkey Cutlets

1. Season the Turkey

Season the turkey breast cutlets generously with coarse kosher salt and freshly ground pepper.

2. Dredge and Cook Turkey

Heat a tablespoon of olive oil in a 12-inch (30-cm) nonstick frying pan over medium-high heat. Dredge half of the turkey cutlets in all-purpose flour, ensuring to shake off any excess flour. Place the floured turkey cutlets in the hot pan and cook them until browned on both sides, about 2 minutes per side. Transfer the turkey to a platter and repeat the process with the remaining cutlets, adding more oil to the pan if necessary.

3. Saute Shallot and Mushrooms

Add 1.5 tablespoons of olive oil to the same pan. Toss in the minced shallot and sauté for about 30 seconds, or until fragrant. Add the sliced mushrooms, sprinkling them with a bit of salt and pepper. Sauté the mushrooms for about 4 minutes, or until their juices are absorbed and they begin to brown.

4. Create Sauce

Pour in the dry Marsala and chicken broth, then bring the mixture to a boil. Let it cook for about 8 minutes, allowing the liquid to reduce and thicken slightly. Stir in the minced fresh thyme and unsalted butter until the butter has fully dissolved.

5. Finish Turkey

Return the browned turkey cutlets and any accumulated juices to the pan. Simmer everything together for about 3 minutes, allowing the turkey to heat through and the sauce to thicken slightly.

6. Serve

Divide the cooked bulgur wheat among four warmed plates. Arrange the turkey cutlets on top of the bulgur, then generously spoon the mushroom and Marsala sauce over the turkey.