Easy Turkey Scallopini
Easy Turkey Scallopini is ready in about 20 minutes. Turkey breast cutlets are sauteed with a mushroom and white wine sauce!
I was recently introduced to turkey breast filets and have been experimenting with quick ways to cook up this lean protein in the skillet like this Easy Turkey Scallopini!
It’s the PERFECT weeknight dinner. And, it looks fancy, so your family will think you’ve really got it going on! I love it when I can trick them into thinking I slaved over dinner.
“Actually came out great! Did it in frying pan with flour and olive oil. Kinda impromptu dinner. Huge butter ball filets did half in gravy only and half with the mushrooms, onion and garlic! Thank you for recipe! “- Rob
To make this Easy Turkey Scallopini, you start with sliced turkey cutlets. These are cut into single serving breast portions. They are relatively thin, but I decided to quickly pound them out between some saran wrap to reduce the cook time even further. A quick dredge in flour and garlic powder, and they’re in the pan!
The cook time completely depends on the thickness of the cutlets, but I did about 4-5 minutes per side for ½ inch thick. One of my favorite parts of this recipe is that it one uses ONE pan! After you quickly cook the turkey, you introduce wine, mushrooms, capers and other goodies into the same pan to deglaze it and make a yummy sauce.
I love to serve this Easy Turkey Scallopini with wild rice and a green veggie. But, because the wine and mushroom sauce is so delicious, you could certainly serve this over pasta, or with mashed potatoes!
If you try this recipe, I’d love to hear what you think in the comments!
Easy Turkey Scallopini
Ingredients
- 1 pound turkey breast cutlets, pre-sliced filets
- 2 tablespoons butter
- 1/2 cup flour
- 1/2 teaspoon garlic powder
- 4 ounces sliced mushrooms, fresh
- 2 tablespoons water
- 1 teaspoon 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
Instructions
- 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.
- In a small bowl, Mix the water and cornstarch together until the cornstarch is fully dissolved. Set aside.
- 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 hot skillet.
- Cook on medium for about 5 minutes, then flip, and cook for another 5 minutes.
- Remove turkey to a plate and reduce skillet heat to low.
- Add mushrooms and cook for 2-3 minutes, until the mushrooms are just beginning to caramelize.
- Add lemon juice, wine, and cornstarch mixture. Stir and heat until simmering, about 1-2 minutes.
- Add capers and parsley, and spoon sauce over turkey breasts. Serve with fresh lemon wedges (optional).
Pingback: Healthier Turkey Meatball Stroganoff - Blackberry Babe
Pingback: Making Turkey Scallopini with Good Morning KAKEland - Blackberry Babe
I’ve never thought about making this dish with turkey before… I’m definitely going to try it!!
What a comforting dinner! Love it!
Wow!! Such an amaazing dish!!! Can’t wait to try it!
This looks incredible! Perfect for a special occasion dinner!
That is absolutely beautiful. Just wow.
That looks so flavorful and delicious, yummy!
Our rescue puppy is about 8 months now, and she’s still a lot of work! I like to call her my youngest kiddo, so this recipe would be perfect for us. It looks delicious!