Ingredients

• 2 honey suckle white turkey breast fillets
• Kosher salt and freshly ground pepper
• 1/3 cup all purpose flour
• 2 tablespoons Brummel and Brown Spread
• 2 tablespoons Sal and Judy’s olive oil
• ½ cup dry Marsala

Preparation
Place the cutlets between two sheets of plastic wrap. Using a meat pounder or mallet, pound them gently into about ¼ inch thickness. Sprinkle with salt and pepper. Spread the flour on a piece of wax paper, and dredge fillets on both sides until completely covered with flour. In a large skillet, melt the Brummel and Brown with the oil over medium heat. Cook the turkey until nicely browned on both sides, about 5 minutes per side. Transfer the slices to a plate, add the Marsala to the skillet. Cook, stirring, until the wine is reduced and thickened. Return the cooked turkey to the pan. Cook very briefly, turning the turkey in the sauce to warm through. Serve hot.