California Turkey Scaloppine
Elevate your weeknight dinner with California Turkey Scaloppine, a light yet indulgent dish bursting with fresh, zesty flavors. This recipe transforms tender turkey breast cutlets into a show-stopping entrée with a golden sear, a luscious white wine and lemon-caper sauce, and a creamy avocado finish. Perfect for busy evenings, it’s quick to prepare with just 15 minutes of prep and 20 minutes of cooking time. The combination of velvety avocado, bright citrus, and savory capers highlights California-inspired cuisine at its finest, while the use of fresh parsley adds an herby touch. Serve it alongside a crisp salad or roasted vegetables for a complete and satisfying meal. Whether you're hosting or treating your family to something special, this easy recipe is sophisticated yet approachable, offering a refreshing twist on classic scaloppine.
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Recipe Information
Ingredients
- 4 pieces Turkey breast cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup Dry white wine
- 0.75 cup Chicken broth
- 2 tablespoons Lemon juice
- 2 tablespoons Capers
- 2 tablespoons Fresh parsley
- 1 large Avocado
Instructions
Place the turkey breast cutlets between two pieces of plastic wrap and gently pound them to about 1/4-inch thickness using a meat mallet. Season both sides of the cutlets with salt and black pepper.
Dredge each turkey cutlet lightly in flour, shaking off any excess, and set them aside on a plate.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add two turkey cutlets and sear them for 2-3 minutes on each side, or until golden brown and cooked through. Remove the cutlets and set them aside. Repeat with the remaining cutlets using the remaining olive oil and butter.
Reduce the heat to medium and pour the white wine into the skillet to deglaze it, scraping up any browned bits from the bottom of the pan.
Add the chicken broth and lemon juice to the skillet, and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes, allowing the sauce to reduce slightly.
Stir in the capers and chopped parsley, then return the turkey cutlets to the skillet. Spoon some of the sauce over the cutlets to coat them, and let them cook for 1-2 minutes to warm through.
Slice the avocado into thick slices and arrange them on top of each turkey cutlet just before serving.
Serve the California Turkey Scaloppine hot with your choice of sides, like mixed greens or roasted vegetables, and spoon additional sauce over the top for extra flavor.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 0.8 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
