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Turkey Scaloppine

Turkey ScaloppineA quick and easy entrée that's sure to please your family as well as being good enough to serve guests.

Turkey cutlets are crosswise cuts from the turkey breast that are 1/4 to 1/2-inch thick. Look for them in your supermarket's poultry section.

Recipe Ingredients:

1 pound turkey breast cutlets, or slices
3 tablespoons all-purpose flour
Salt and ground black pepper to taste
1 tablespoon olive oil - divided use
1/4 cup water
1/4 cup chicken broth, or dry white wine
1 tablespoon butter
2 cloves garlic, finely chopped
1/2 teaspoon dried sage, crushed
1/2 teaspoon chicken base or bouillon granules

Cooking Directions:

  1. Coat cutlets with flour; sprinkle with salt and pepper.
  2. Heat 1 1/2 teaspoons olive oil in large, nonstick skillet over medium-high heat. Add half of cutlets; cook on each side for 1 to 2 minutes or until no longer pink in center. Remove from skillet; keep warm. Repeat with remaining olive oil and cutlets.
  3. Add water, wine, butter, garlic, sage, and bouillon to skillet. Bring to a boil; cook for 1 to 2 minutes. Add cutlets to skillet; reduce heat to low. Cook, stirring and turning cutlets over to coat, for 1 to 2 minutes.

Makes 4 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.