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!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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

Step 7

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

Step 8

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

Nutrition Facts

Serving size	976.5 grams (976.5g)

Amount per serving	% Daily Value*
Calories	1495

Total Fat 73.60g	94%
Saturated Fat 27.50g	138%
Polyunsaturated Fat 2.70g
Cholesterol 389mg	130%
Sodium 3126mg	136%
Total Carbohydrate 53.60g	19%
Dietary Fiber 2.80g	10%
Total Sugars 3.00g
Protein 137.20g	274%

Vitamin D 0IU	0%
Calcium 113mg	9%
Iron 10mg	56%
Potassium 1677mg	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.

Source of Calories

Fat: 46.5%

Protein: 38.5%

Carbs: 15.0%