Turkey Scaloppine

Nutriscore Rating: 69/100

Elevate your weeknight dinner game with this exquisite Turkey Scaloppine recipe, a quick and elegant dish that's bursting with flavor! Tender turkey breast cutlets are pounded thin, lightly floured, and pan-seared to golden perfection before being bathed in a velvety sauce made from dry white wine, chicken stock, fresh lemon juice, and tangy capers. A touch of unsalted butter adds richness, while chopped parsley provides a fresh, herbaceous finish. Ready in just 30 minutes, this Italian-inspired dish is perfect for busy evenings yet impressive enough for entertaining. Serve your Turkey Scaloppine with a side of pasta, rice, or steamed vegetables for a complete and satisfying meal that's sure to delight!

Recipe Information

• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 4 pieces Turkey breast cutlets
• 0.5 cups All-purpose flour
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Olive oil
• 3 tablespoons Unsalted butter
• 0.5 cups Dry white wine
• 0.75 cups Chicken stock
• 2 tablespoons Fresh lemon juice
• 2 tablespoons Capers (drained)
• 2 tablespoons Fresh parsley (chopped)

📝 Instructions

8 steps

1. Place the turkey breast cutlets between two sheets of plastic wrap or parchment paper. Gently pound them to about 1/4-inch thickness using a meat mallet or rolling pin.

2. In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge each turkey cutlet in the flour mixture, shaking off the excess, and set aside on a plate.

3. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Once the butter is melted and starts to bubble, add the turkey cutlets in a single layer. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Cook in batches if necessary, then transfer the cooked cutlets to a plate and cover to keep warm.

4. In the same skillet, reduce the heat to medium-low and add the white wine. Stir to deglaze the pan, scraping up any browned bits. Let the wine simmer for 1-2 minutes, reducing slightly.

5. Stir in the chicken stock, lemon juice, and capers. Let the sauce simmer for 3-4 minutes, allowing it to reduce and thicken slightly.

6. Lower the heat to low and whisk in the remaining 2 tablespoons of butter until the sauce is smooth and velvety.

7. Return the turkey cutlets to the skillet, spooning the sauce over them to coat. Let them heat through for 2 minutes.

8. Sprinkle the dish with fresh parsley before serving. Serve immediately with your choice of pasta, rice, or steamed vegetables.

Nutrition Facts

1 serving (253.4g)

Calories		357
% Daily Value*
Total Fat		17.2 g	22%
	Saturated Fat	6.8 g	34%
	Polyunsaturated Fat	0.0 g
Cholesterol		82 mg	27%
Sodium		601 mg	26%
Total Carbohydrate		13.7 g	5%
	Dietary Fiber	0.5 g	2%
	Total Sugars	0.8 g
Protein		30.4 g	61%
Vitamin D		0.1 mcg	1%
Calcium		26 mg	2%
Iron		1.8 mg	10%
Potassium		411 mg	9%

*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.

Source of Calories

Fat: 621 cal (46.9%%)

Protein: 484 cal (36.6%%)

Carbs: 218 cal (16.5%%)