Turkey Cutlets with a Marsala and Mascarpone Sauce

Mix flour with salt and pepper in a flat dish or bowl. Dredge each cutlet in the flour mixture, shaking off the excess flour. Set aside.

Heat 2 tablespoons of extra-virgin olive oil in a large non-stick skillet over medium heat. When the oil is hot, but not smoking, add one to two cutlets to the pan (whatever will fit without overlapping). Cook for four to five minutes or until browned. You may need to add extra olive oil as the cutlets will absorb much of it. Turn cutlets over and cook until the other side is brown. Remove from the pan and keep warm. Add another two tablespoons extra-virgin olive oil. Repeat the process of cooking the cutlets until they are all browned. Keep them warm.

While you are cooking the cutlets, bring a large pot of salted water to a boil for the pasta.

Add a little more olive oil, if necessary, to the same non-stick skillet. Add mushrooms and saute for two to three minutes until they begin to sweat and turn brown.

Cook the pasta (this particular brand only takes three minutes to cook). Drain. If desired, drizzle a little olive oil over the cooked pasta. Season with salt and pepper.

Add Marsala and beef broth to the skillet with the mushrooms. Bring to a simmer and cook for just a minute. Whisk in the mascarpone cheese until the sauce is smooth. Taste for seasonings. Return the cutlets to the pan for just a minute or two to absorb the flavors and warm them through. Serve immediately over the pasta. Garnish with fresh parsley and shaved Parmigiano-Reggiano.

* This sauce was so good, you might want to make a double recipe!