Kathie Lee Gifford’s Turkey Marsala
1 lb turkey cutlets
1/2 cup flour
1/4 cup freshly grated parmesan cheese
salt and pepper
2 tablespoons butter
2 tablespoons olive oil
1/2 cup marsala
2 tablespoons lemon juice
Sprinkle cutlets with salt, pepper and paprika.
Mix flour and parmesan and dust cutlets.
Combine oil and butter in a skillet.
Sprinkle garlic salt on cutlets.
Cook meat until no longer pink.
Remove cutlets and keep warm.
Add wine and lemon juice to pan; deglaze.
Serve over cutlets; garnish with lemon wedges.