Turkey Scaloppine
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!
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Recipe Information
Ingredients
- 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
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.
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.
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.
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.
Stir in the chicken stock, lemon juice, and capers. Let the sauce simmer for 3-4 minutes, allowing it to reduce and thicken slightly.
Lower the heat to low and whisk in the remaining 2 tablespoons of butter until the sauce is smooth and velvety.
Return the turkey cutlets to the skillet, spooning the sauce over them to coat. Let them heat through for 2 minutes.
Sprinkle the dish with fresh parsley before serving. Serve immediately with your choice of pasta, rice, or steamed vegetables.
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.0 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1677 mg | 36% | |
*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.
