Quick Turkey or Chicken Scaloppine
Elevate your weeknight dinner game with this Quick Turkey or Chicken Scaloppine, a classic Italian-inspired dish that’s bursting with flavor and ready in just 25 minutes. Tender turkey or chicken cutlets are lightly dredged in seasoned flour, pan-fried to golden perfection, and glazed in a zesty lemon-garlic sauce with a subtle hint of white wine or chicken stock. Optional capers add a delightful tangy pop, while fresh parsley and lemon slices provide a vibrant finishing touch. Simple yet elegant, this recipe is perfect for busy nights but sophisticated enough for entertaining. Serve it alongside pasta, rice, or steamed vegetables for a restaurant-quality meal at home. Keywords: quick turkey scaloppine, chicken scaloppine recipe, lemon-garlic sauce, easy Italian dinner, pan-fried cutlets.
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Recipe Information
Ingredients
- 4 pieces Turkey or chicken cutlets
- 0.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 clove Garlic clove (minced)
- 0.5 cups Dry white wine or chicken stock
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Capers (optional)
- 2 tablespoons Fresh parsley (chopped)
- 4 slices Lemon slices (for garnish)
Instructions
Place the turkey or chicken cutlets between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.
In a shallow dish, combine the flour, salt, and pepper. Dredge each cutlet in the flour mixture, shaking off excess flour.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the cutlets in a single layer and cook for 2-3 minutes per side, or until golden brown and cooked through. Do this in batches if necessary. Remove the cutlets from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Deglaze the skillet by adding the white wine or chicken stock, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, reducing slightly.
Stir in the lemon juice and capers (if using). Return the cutlets to the skillet, spooning the sauce over them to coat. Cook for another 1-2 minutes to heat through.
Sprinkle the chopped parsley over the dish and garnish with the lemon slices. Serve immediately with your choice of sides, such as pasta, rice, or steamed vegetables.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.5 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 249 mg | 5% | |
*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.
