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Turkey Scallopini

  • 3 Servings
  • 10 MIN Prep Time
  • 25 MIN Total Time

Ingredients

  • 1 package Boneless Skinless Turkey Breast Tenderloin
  • 2 tablespoons butter
  • 1/2 cup flour
  • 1/2 teaspoon garlic powder
  • 4 ounces fresh mushrooms, sliced
  • 2 tablespoons water, mixed with 1 teaspoon corn starch
  • 20 capers, or to taste
  • 2 tablespoons lemon juice
  • 1/4 cup white wine
  • 1 teaspoon fresh parsley, chopped
  • Lemon slices (optional, for garnish)
Serving Size About 4 ounces cooked turkey and about 1/2 cup mushrooms and sauce
Amount Per Serving
Calories 340
Calories from fat
% Daily Value*
Total fat 9 g 12 %
Saturated fat 5 g 25 %
Trans fat 0 g
Cholesterol 115 mg 38 %
Sodium 190 mg 8 %
Total Carbohydrates 20 g 7 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 41 g
Vitamin D 0%
Calcium 2%
Iron 15%
Potassium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    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.
  • Step 2

    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 skillet.
  • Step 3

    Cook on medium for about 5 minutes, then flip, and cook for another 5 minutes. Cook turkey to 165°F using a meat thermometer.
  • Step 4

    Remove turkey to a plate and reduce skillet heat to low.
  • Step 5

    Add mushrooms and cook for 2-3 minutes, until the mushrooms are just beginning to caramelize.
  • Step 6

    Add lemon juice, wine, and cornstarch mixture. Stir and heat until simmering, about 1-2 minutes.
  • Step 7

    Add capers and parsley, and spoon sauce over turkey breasts. Serve with fresh lemon wedges (optional).
  • Step 8

    Recipe and images courtesy of 'Blackberry Babe'

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