1 turkey breast, skinned
½ cup flour
Freshly ground black pepper
4–6 Tbsp. butter
1 lb. fresh morels, rinsed and drained
2-3 shallots, chopped
3-4 cloves garlic, minced
1 cup Marsala
1 cup cream
Juice from one lemon
Preheat the oven to 375 degrees. Cut the turkey breast crosswise into 1-inch steaks. Use a meat mallet, rolling pin, or the bottom of a heavy skillet to pound the turkey steaks into cutlets about ¼-inch thick.
In a shallow plate or pie pan, whisk together flour and salt and pepper.
Set a cast-iron skillet, or other, heavy ovenproof skillet, over medium heat. Add 2 tablespoons of butter to the pan. When the butter foams, dredge the turkey cutlets in the flour, shake off the excess and place in a hot pan. Cook, turning once, until both sides are brown, about 8-10 minutes per side. Cook in batches, adding more butter as necessary. Transfer the browned cutlets to a plate.
Add 2 tablespoons of butter to the pan, along with the morels, shallots, and garlic. Stir and let cook for about 2 minutes.
Add the Marsala and raise heat to a simmer, scraping the browned bits from the bottom of the pan. Cook until the Marsala has reduced, about 3-4 minutes.
Stir in the cream and lemon juice. Add the cutlets back into the pan, making sure they are covered in the liquid, and transfer the pan to the hot oven.
Bake until the turkey is cooked through, about 12-15 minutes.