Panko-Crusted Turkey Scaloppini With Warm Mango-C

Name: Panko-Crusted Turkey Scaloppini With Warm Mango-Cranberry Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds skinless turkey breast, cut on the extreme bias into 8 slices about 8 inches; long and 1/2 inch thick; Kosher salt and freshly ground black pepper; 2 eggs; 1 cup panko (Japanese bread crumbs); 1/2 cup finely chopped parsley; 1 cup all-purpose flour; 5 tablespoons extra-virgin olive oil; 2 shallots, minced; 1 cup fresh cranberries, washed and dried; 1 large mango, peeled and cut into 1/2-inch dice; 1 tablespoon Dijon mustard

Servings: persons

2 pounds skinless turkey breast, cut on the extreme bias into 8 slices about 8 inches
long and 1/2 inch thick
Kosher salt and freshly ground black pepper
2 eggs
1 cup panko (Japanese bread crumbs)
1/2 cup finely chopped parsley
1 cup all-purpose flour
5 tablespoons extra-virgin olive oil
2 shallots, minced
1 cup fresh cranberries, washed and dried
1 large mango, peeled and cut into 1/2-inch dice
1 tablespoon Dijon mustard

1
1. Place a turkey portion on a work surface and cover with plastic wrap. Using a pounder or small saute pan, pound the turkey until 1/4 inch thick. Repeat with the remaining portions. Season the turkey on both sides with salt and pepper.
2
2. In a shallow bowl, beat the eggs lightly. On a large plate, combine the panko
3
and half the parsley. Spread the flour on a second plate.
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3. One by one, coat the turkey portions lightly with the flour, dip them into the
5
egg, and then coat with the panko mixture.
6
4. Line a large plate with paper towels. Heat a large saute pan over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add half the turkey slices and saute, turning once, until golden brown and cooked through, 6 to 8 minutes. Transfer the turkey to the plate. Repeat using 2 more tablespoons of the oil.
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5. Wipe out the pan with a paper towel and add the remaining tablespoon of oil. Swirl to coat the bottom and when the oil is hot, add the shallots and saute until soft, about 1 minute. Add the cranberries, mango and mustard and saute, stirring, until the fruit is soft, about 2 minutes. Add the remaining parsley and stir to combine.
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6. Transfer 2 scaloppini to each of four individual serving plates. Dollop some
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chutney on the side, and serve.

892

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds skinless turkey breast, cut on the extreme bias into 8 slices about 8 inches, long and 1/2 inch thick, Kosher salt and freshly ground black pepper, 2 eggs, and more.

Yes, Panko-Crusted Turkey Scaloppini With Warm Mango-Cranberry Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panko-Crusted Turkey Scaloppini With Warm Mango-Cranberry Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions

Panko-Crusted Turkey Scaloppini With Warm Mango-Cranberry Chutney