Turkey Scaloppine with Parmesan Cheese
Delight your taste buds with this Turkey Scaloppine with Parmesan Cheese—an Italian-inspired dish that combines tender turkey breast cutlets with a crispy, golden breadcrumb and Parmesan crust. Perfectly pounded turkey cutlets are coated in a flavorful blend of breadcrumbs and Parmesan, pan-fried to perfection in a luscious combination of olive oil and butter. Each bite delivers a satisfying crunch and a burst of rich, cheesy flavor. This quick and easy recipe comes together in just 35 minutes, making it an ideal weeknight dinner or an elegant main course for entertaining. Serve these cutlets hot with a sprinkle of fresh parsley and a squeeze of zesty lemon for a bright, refreshing finish. Whether paired with a light salad, buttery pasta, or roasted vegetables, this dish is sure to impress. Try this Parmesan-crusted turkey scaloppine today for a delicious twist on a classic favorite!
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Recipe Information
Ingredients
- 4 pieces Turkey breast cutlets
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.75 cup Parmesan cheese (grated)
- 1 cup Breadcrumbs
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 4 pieces Lemon wedges (for serving)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Place each turkey cutlet between two sheets of plastic wrap or parchment paper and lightly pound with a meat mallet or rolling pin until about 1/4 inch thick.
Prepare a breading station with three shallow bowls. In the first bowl, combine the flour, salt, and black pepper. In the second bowl, whisk the eggs. In the third bowl, mix the Parmesan cheese and breadcrumbs.
Dredge each turkey cutlet first in the flour mixture, shaking off any excess. Then dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the Parmesan-breadcrumb mixture, coating both sides evenly.
Heat a large skillet over medium heat and add the olive oil and butter. Once the butter has melted and the mixture is shimmering, add the breaded turkey cutlets to the skillet in a single layer, without overcrowding. Cook in batches if necessary.
Cook the cutlets for about 3-4 minutes on each side, or until golden brown and fully cooked through (internal temperature should reach 165°F or 74°C). Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.
Repeat with the remaining turkey cutlets, adding more olive oil to the skillet if needed.
Serve the turkey scaloppine hot, garnished with chopped parsley and a squeeze of fresh lemon juice. Serve with lemon wedges on the side for extra flavor.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.6 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 590 mg | 45% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 734 mg | 16% | |
*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.
