Turkey Tenderloin Scalloppine
Elevate your weeknight dinners with this elegant Turkey Tenderloin Scalloppine, a light and flavorful dish that’s surprisingly simple to make. Tender turkey medallions are lightly coated in seasoned flour, pan-seared to golden perfection, and bathed in a tangy lemon-caper sauce infused with a hint of white wine and rich chicken broth. This quick-cooking recipe requires just 35 minutes from prep to plate, making it an ideal choice for busy weeknights or special occasions. Garnished with fresh parsley for a burst of color and freshness, this turkey scalloppine pairs beautifully with sides like pasta, rice, or steamed vegetables. Whether you're seeking a healthier protein option or an Italian-inspired dinner, this turkey tenderloin recipe promises to impress.
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Recipe Information
Ingredients
- 1 lb Turkey tenderloin
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Butter
- 0.5 cup Chicken broth
- 0.25 cup White wine (optional)
- 2 tbsp Lemon juice
- 2 tbsp Capers (drained)
- 2 tbsp Fresh parsley (chopped)
Instructions
Slice the turkey tenderloin crosswise into thin medallions, approximately 1/2 inch thick. If needed, use a meat mallet to gently pound each piece to 1/4 inch thickness.
In a shallow dish, mix the flour, salt, and black pepper. Dredge each turkey slice in the flour mixture, ensuring both sides are evenly coated. Shake off excess flour.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Working in batches if necessary, add the turkey slices to the skillet in a single layer, being careful not to overcrowd. Cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover to keep warm.
Reduce the heat to medium. Add the remaining tablespoon of olive oil and butter to the skillet. Once melted, pour in the chicken broth and white wine (if using). Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Stir in the lemon juice and capers. Allow the sauce to simmer for 2-3 minutes, slightly reducing in volume.
Return the turkey slices to the skillet, spooning the sauce over each piece. Let the turkey reheat in the sauce for 1-2 minutes.
Transfer the turkey scalloppine to a serving platter and pour the sauce over the top. Garnish with freshly chopped parsley.
Serve immediately with your choice of side dishes such as pasta, rice, or steamed vegetables.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 3498 mg | 152% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.2 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1923 mg | 41% | |
*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.
