Turkey Scaloppine with Marsala and Curry

I can provide you with an Italian version of the turkey scaloppine with Marsala and curry. The fusion of flavors that combines Marsala, a Sicilian fortified wine, with curry, a spice with an exotic touch, can result in a surprising and delicious dish.

Ingredients

• 4 turkey slices (about 500 g)
• Flour, as needed to flour the scaloppine
• 30 g butter
• Extra virgin olive oil
• 1 glass of dry Marsala
• 1 teaspoon curry powder
• Salt and pepper, to taste
• Chicken or vegetable broth, as needed
• Fresh chopped parsley, for garnish (optional)

Preparation

1. Lightly flour the turkey slices on both sides.
2. In a large skillet, heat the butter and a drizzle of extra virgin olive oil. Once the butter has melted and starts to sizzle, add the floured turkey slices.
3. Cook the scaloppine for about 2-3 minutes per side until golden.
4. Sprinkle the curry powder over the turkey slices and stir well to distribute evenly.
5. Deglaze with the Marsala, raising the heat to evaporate the alcohol.
6. Lower the heat and let cook for a couple of minutes to allow the scaloppine to absorb the flavors.
7. At this point, if the sauce is drying out too much, you can add a little chicken or vegetable broth until the desired consistency is reached.
8. Taste and adjust salt and pepper.
9. Cook for a few more minutes, until the scaloppine are fully cooked and the sauce has slightly reduced.
10. Serve the scaloppine hot, garnished with fresh chopped parsley if desired.

Trivia

Marsala is a wine that lends itself particularly well to savory dishes, especially when it comes to scaloppine and other meat preparations. Originating from the city of Marsala in Sicily, it has a fascinating history dating back to nineteenth-century England when it was exported along with other fortified wines of the time such as Port and Sherry. The touch of curry in this recipe is a departure from traditional Italian cuisine, but it shows how our cuisine can adapt and incorporate international flavors.