Peppery Turkey Scaloppini Recipes

TURKEY SCALLOPINI

Steps:

• Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese. , Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes. , Melt butter in a large skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat is no longer pink and coating is golden brown. Sprinkle with parsley.

TURKEY SCALLOPINI WITH LEMON AND CAPERS

Steps:

• Pat turkey dry and season with salt and pepper.
• Coat the slices in flour and shake off any excess.
• Over high heat in a large heavy skillet, heat 1 1/2 tablespoon oil and brown half of the turkey cutlets, cooking until just cooked through.
• Remove to a covered platter and keep warm.
• Add and heat another 1 1/2 tablespoons oil and brown and cook the rest of the turkey in the same way, also removing to the covered platter to be kept warm when finished.
• Turn down heat a bit and add remaining tablespoon of oil to skillet. Cook the garlic in the oil until fragrant, careful not to burn, about 30 seconds.
• Then, over moderately high heat, deglaze pan with the broth. Be sure to get all the beautiful browned bits loose & into the broth!
• Boil broth until reduced to about 3/4 cup.
• Stir in lemon juice, capers, parsley, salt and pepper to taste, and butter. Whisk sauce until smooth.
• Return turkey cutlets and any juices to the saucepan and simmer until heated through, about 1-2 minutes.

TURKEY SCALLOPINI WITH CAPERS AND LEMON

Steps:

• Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
• Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.

SPICY TURKEY SCALOPPINI WITH CRANBERRIES AND GREENS

Steps:

• Mix 2 tablespoons of the olive oil, chili powder, allspice, salt, and pepper in a small bowl and brush the turkey all over with the spice mixture. Heat a nonstick skillet over medium-high heat and cook 2 of the turkey scallopine at a time, turning only once until browned on each side, about 3 minutes total. Transfer to a serving dish and repeat with the rest of the turkey. (Note: Wipe out the skillet with a dry paper towel between each batch, but not after the last batch.)
• Place the greens in a large bowl and set aside. Add the vinegar to the skillet along with the honey and cranberries. Whisk in the remaining 2 tablespoons oil, season the hot vinaigrette with salt and pepper, to taste, and pour over the greens. Toss to coat and serve the wilted greens on top of the turkey.

TURKEY SCALLOPINI WITH MARSALA SAUCE

Steps:

• In a large resealable plastic bag, mix flour, salt and pepper. Add turkey cutlets, one at a time, close bag and shake to coat., In a large skillet; heat oil over medium heat. Add turkey; cook 3-4 minutes on each side or until meat is no longer pink. Remove from pan. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced to about 1/2 cup. Stir in butter until melted. Return turkey to pan; heat through. Serve with cheese and, if desired, linguine.

TURKEY SCALLOPINI

Steps:

• Melt butter in skillet over medium high heat.
• Pound turkey to 1/4 inch thickness.
• In a shallow bowl, flour, salt,and pepper.
• In another bowl beat egg and water.
• On a plate, combine bread crumbs with Parmesan cheese.
• Dredge turkey in flour.
• Dip in egg.
• Then coat with bread crumbs.
• Fry turkey slices in butter until done and golden brown, about 7 minutes (depending on thickness).

TURKEY SCALOPPINE WITH MUSHROOOMS

Steps:

• Heat 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms, thyme and lemon juice. Season with salt and pepper. Sauté until mushrooms are golden brown, about 6 minutes. Add Marsala and boil 3 minutes. Add broth and reduce by 1/2, about 12 minutes. Remove and set aside.
• Heat 2 tablespoons butter in heavy large skillet over medium heat. Dredge turkey in flour; tap off excess. Add turkey to skillet and cook until just cooked through, about 2 minutes per side. Transfer to plates and keep warm.
• Place sauce back on heat. Bring to simmer and whisk in remaining 2 tablespoons butter. Season to taste with salt and pepper. Pour sauce over turkey. Sprinkle with chives and serve.

PEPPERY TURKEY SCALOPPINI

Steps:

• Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 to 5 minutes, or until softened. Push the onion to the side of the pan and add 1 more tablespoon of the butter.
• Season the turkey with the salt and 1/2 teaspoon of the pepper and add to the pan. Turn the heat up to medium-high and cook the turkey until browned on both sides, about 4 minutes total. Transfer the turkey to a platter and cover loosely with aluminum foil.
• Add the chicken broth, vinegar, and the remaining 1/2 teaspoon pepper to the pan with the onion. Turn the heat up to high and simmer until the liquid is reduced by half, 5 to 7 minutes. Reduce the heat to medium and whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time. Return the turkey, along with any accumulated juices, to the skillet and cook, turning occasionally, until cooked through, about 1 minute.
• If you can adjust your pepper mill, the more coarsely ground the pepper, the better for this sauce.