Sauteed Turkey Scaloppine Recipe

Name: Sauteed Turkey Scaloppine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil cooking spray; Four 4-ounce turkey cutlets, pounded 1/4 inch thick; Salt and freshly ground pepper; 1 tablespoon unsalted butter; 4 bunches scallions, white and light green parts, thinly sliced (2 cups); 1 3/4 cups low-sodium nonfat chicken broth; 1 tablespoon veal demiglace (see Note); 1 bay leaf; 1/3 cup plus 1 tablespoon dry Marsala; 1 tablespoon all-purpose flour; 2 tablespoons snipped chives

Servings: persons

Olive oil cooking spray
Four 4-ounce turkey cutlets, pounded 1/4 inch thick
Salt and freshly ground pepper
1 tablespoon unsalted butter
4 bunches scallions, white and light green parts, thinly sliced (2 cups)
1 3/4 cups low-sodium nonfat chicken broth
1 tablespoon veal demiglace (see Note)
1 bay leaf
1/3 cup plus 1 tablespoon dry Marsala
1 tablespoon all-purpose flour
2 tablespoons snipped chives

1
Grease a large nonstick skillet with olive oil cooking spray and set the pan over moderately high heat.
2
Season the turkey cutlets with salt and pepper.
3
Add 2 cutlets to the skillet and cook, turning once, until golden brown, about 3 minutes.
4
Transfer to a plate and repeat with the remaining turkey cutlets.
5
Melt the butter in the skillet.
6
Add the scallions and cook until softened, about 3 minutes.
7
Add 1 1/2 cups of the chicken broth, the demiglace, bay leaf and 1/3 cup of the Marsala and simmer for 8 minutes.
8
In a small bowl, whisk the remaining 1/4 cup of chicken broth into the flour until smooth.
9
Stir the slurry into the sauce and simmer for 3 minutes.
10
Discard the bay leaf.
11
In a blender, puree 1 cup of the sauce until smooth.
12
Stir the puree into the remaining sauce in the skillet and season with salt and pepper.
13
Warm the turkey cutlets in the sauce over low heat.
14
Stir in the remaining 1 tablespoon of Marsala.
15
Transfer the turkey to plates and spoon the sauce on top.
16
Garnish with the chives and serve.

212

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 11 ingredients. The key ingredients include: Olive oil cooking spray, Four 4-ounce turkey cutlets, pounded 1/4 inch thick, Salt and freshly ground pepper, 1 tablespoon unsalted butter, and more.

Yes, Sauteed Turkey Scaloppine 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!

Sauteed Turkey Scaloppine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions