Turkey Scallopini with Lemon and Capers
Elevate your weeknight dinner with this vibrant and flavorful Turkey Scallopini with Lemon and Capers! This quick and easy dish features tender turkey cutlets, lightly dredged in seasoned flour and pan-seared to golden perfection. Bathing in a bright, zesty sauce made with fresh lemon juice, capers, and a touch of garlic, these cutlets are bursting with fresh Mediterranean flavors. With just 30 minutes from start to finish, this recipe is ideal for busy nights yet elegant enough for entertaining. Garnished with fresh parsley and lemon slices, it’s a light and versatile meal that pairs beautifully with roasted vegetables, creamy mashed potatoes, or your favorite pasta. Perfectly flavorful and satisfying, this scallopini is a must-try for lemon lovers!
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Recipe Information
Ingredients
- 4 pieces (about 4-5 ounces each) Turkey cutlets
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 minced Garlic cloves
- 0.5 cup Chicken broth
- 0.25 cup (1-2 lemons) Fresh lemon juice
- 2 tablespoons (drained) Capers
- 2 tablespoons (chopped) Fresh parsley
- 4 for garnish Lemon slices
Instructions
Place the turkey cutlets between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet to an even thickness of about 1/4 inch.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each turkey cutlet in the seasoned flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add two turkey cutlets and cook for 2-3 minutes per side, or until golden and cooked through. Remove the cutlets to a plate and cover with foil to keep warm. Repeat with the remaining olive oil, butter, and turkey cutlets.
In the same skillet, reduce the heat to medium-low and add the minced garlic. Sauté for 30 seconds until fragrant but not browned.
Add the chicken broth, lemon juice, and capers to the skillet. Increase the heat to medium and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let the sauce cook for 2-3 minutes to slightly reduce.
Return the turkey cutlets to the skillet, spooning the sauce over them. Cook for 1-2 minutes to warm through and coat with the sauce.
Remove from heat and sprinkle with fresh parsley. Garnish with lemon slices and serve immediately.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.6 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1952 mg | 42% | |
*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.
