turkey scallopini recipe
This easy turkey scallopini recipe is quick, tasty, and perfect for weeknight dinners! Thin turkey cutlets are lightly coated in flour, cooked until golden and simmered in a bright, tangy sauce with lemon juice, capers and fresh parsley.
Ingredients
- ½ pounds Turkey Cutlets thinly sliced
- ½ cup All-Purpose Flour
- Salt and Black Pepper
- 3 tbsp Fresh Lemon Juice
- 2 tbsp Capers drained
- ¼ cup Fresh Parsley
- 1 tsp Garlic Powder
- 3 tbsp Fresh Lemon Juice
- ½ cup Chicken Broth low-sodium
Instructions
- Prepare the Turkey Cutlets – First, season your turkey cutlets lightly with salt and black pepper. Then, gently coat each piece in flour, shaking off any extra. This step gives your turkey scallopini a delicious golden crust when cooking.
- Cook the Turkey Cutlets – Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Then, place turkey slices in the skillet, cooking each side for 2-3 minutes until golden. Cooking quickly seals in juices, keeping your turkey scallopini recipe perfectly tender.
- Make the Sauce – After cooking the turkey, remove the slices from the pan. Then, in the same pan, add chicken broth, lemon juice, capers, and garlic powder. Stir and simmer gently for 2 minutes, scraping the tasty bits from the pan. This easy sauce adds tons of delicious flavor!
- Return Turkey to Pan – Now, put your turkey slices back into the skillet. Then, gently coat them with the sauce. Let them simmer softly for another minute, absorbing all the tasty juices and flavors.
- Finish and Garnish – Finally, turn off the heat, sprinkle fresh chopped parsley over the top, and add another tiny squeeze of fresh lemon juice. The parsley adds freshness and color, making your turkey scallopini recipe taste—and look—absolutely perfect!
Notes
First, if you're short on time, pound your turkey cutlets thinner—they’ll cook even faster. Next, you can add some garlic powder to your flour coating to boost flavor. Also, don’t have fresh parsley? No worries! Fresh basil or thyme work great too. In addition, if you don’t have capers, sliced olives offer a similar tasty salty kick. They're fun and flavorful!
Then, if you make too much, storing leftovers is easy. Just refrigerate in an airtight container and eat within three days. Turkey scallopini reheats wonderfully in the oven or even a microwave with a damp towel on top.