Turkey Escalopes with Mascarpone Sauce

A delicious Turkey Escalopes with lemon marinade and mascarpone sauce!  Marinating the escalope all the delicious flavor and moistness is retained, 

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by Feli Chic'Cuisine


Serves 4

  • 4 turkey escalopes

  • 2 Tablespoons olive oil

  • 1 lemon

  • 2 Tablespoons fresh rosemary, chopped 

  • 1 Tablespoons butter

  • 6 Tablespoons Marsala (or Porto)

  • 4 Tablespoons water

  • 3 oz (80g) Mascarpone

  • Kosher salt and fresh grounded pepper

  • whole sprig fresh rosemary


1. In a large bowl, place the escalopes and add the oil, lemon zest and juice, and chopped rosemary. Season with salt and pepper. Turn the escalopes to coat them throughly, then cover and marinate for 30 minutes.​

2. In a skillet, melt the butter. Add the escalopes, reserving the marinade, and cook gently over low heat for 5 minutes. Add the marinade, Marsala and water. Simmer for 20 minutes. Set aside the escalopes aside.​​

3. Reduce the cooking juices over high heat, add the Mascarpone and sprig of rosemary, and simmer for several minutes. Serve the escalopes coated in sauce.​

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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."- Robert Frost 

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