Turkey Scaloppine Milanese with Mustard Cranberry Sauce
Elevate your weeknight dinner game with this Turkey Scaloppine Milanese featuring a zesty Mustard Cranberry Sauce. This Italian-inspired dish brings together tender, golden-breaded turkey cutlets, perfectly crisped in a blend of olive oil and butter, with a tangy glaze made from Dijon mustard, sweet cranberry sauce, and a splash of lemon juice. The cutlets are coated in a seasoned Parmesan breadcrumb mixture, delivering a satisfyingly crunchy texture, while the rich, fruity sauce adds a delightful contrast. Ready in just 40 minutes and bursting with flavor, this recipe is perfect for a cozy dinner or a special occasion. Garnished with fresh parsley for a pop of color and freshness, it’s a visually stunning and deliciously comforting meal. Perfect for highlighting keywords like "Turkey Scaloppine," "Milanese style," and "Mustard Cranberry Sauce," this recipe is a must-try for poultry enthusiasts and Italian cuisine lovers alike.
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Recipe Information
Ingredients
- 4 pieces Turkey cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 2 tablespoons Water
- 1 cups Breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 0.25 cups Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Mustard (Dijon or grainy)
- 0.5 cups Cranberry sauce
- 0.25 cups Chicken stock
- 1 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the turkey cutlets between two sheets of plastic wrap and pound them gently with a meat mallet until they are about 1/4 inch thick. Set aside.
In a shallow dish, combine the flour, salt, and black pepper. Mix well.
In a second shallow dish, whisk together the eggs and water.
In a third shallow dish, mix the breadcrumbs and grated Parmesan cheese.
Dredge each turkey cutlet first in the flour mixture, shaking off any excess, then dip it into the egg mixture, and finally coat it in the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere well. Set the breaded cutlets aside on a plate.
Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and the oil is shimmering, add the turkey cutlets in batches. Cook for 3–4 minutes per side, or until golden brown and cooked through. Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.
For the mustard cranberry sauce, combine the mustard, cranberry sauce, chicken stock, and lemon juice in a small saucepan over medium heat. Stir well and simmer for 3-4 minutes, or until the sauce thickens slightly.
To serve, place the turkey scaloppine on a plate and drizzle the mustard cranberry sauce over the top. Garnish with freshly chopped parsley.
Serve warm and enjoy your Turkey Scaloppine Milanese with Mustard Cranberry Sauce!
Nutrition Facts
Calories |
2334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 5109 mg | 222% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 55.1 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 434 mg | 33% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1761 mg | 37% | |
*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.
