Easy Turkey Scallopini

  • Prep Time: 10
  • Total Time: 10


  • 1 lb Honeysuckle White Boneless Skinless Turkey Breast tenderloin
  • 2 tbsp butter
  • 1/2 cup flour
  • 1/2 tsp garlic powder
  • 4 ounces sliced mushrooms, fresh
  • 2 tbsp water mixed with 1 tsp corn starch
  • 20 capers, or to taste
  • 2 tablespoons lemon juice
  • 1/4 cup white wine
  • 1 teaspoon chopped fresh parsley
  • lemon slices (optional, for garnish)


  1. Place turkey breast on flat surface. Cover with saran wrap or plastic bag, and use a mallet to pound to even thickness, about 1-/2 inch thick in all places.
  2. In a large skillet, melt butter on medium- low heat. Meanwhile, add flour and garlic powder to a bowl. Quickly dredge the turkey breast in the flour mixture on each side, then place in the skillet.
  3. Cook on medium for about 5 minutes, then flip, and cook for another 5 minutes.
  4. Remove turkey to a plate and reduce skillet heat to low.
  5. Add mushrooms and cook for 2-3 minutes, until the mushrooms are just beginning to caramelize.
  6. Add lemon juice, wine, and cornstarch mixture. Stir and heat until simmering, about 1-2 minutes.
  7. Add capers and parsley, and spoon sauce over turkey breasts. Serve with fresh lemon wedges (optional).


  • Serving Size: 3