Cajun Turkey Scallopini 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

Steps:

• In a skillet heat a few tablespoons of cooking oil. Sprinkle the turkey breast pieces with garlic salt and then roll in the flour until coated. Brown the turkey breast pieces in the oil and then add the onion, mushrooms, and garlic. Cook a few more minutes and then drain off the excess oil. Add the broth and Marsala wine and reduce heat. Simmer until sauce thickens.

CAJUN TURKEY SCALLOPINI

Steps:

• Combine flour and 1 teaspoon Cajun seasoning in a shallow dish; dredge turkey cutlets in flour mixture, shaking off excess.
• Heat oil in a large skillet over medium-high heat. Cook turkey in hot oil until no longer pink in the center, 2 to 3 minutes on each side. Transfer turkey to a serving platter and keep warm.
• Add wine and remaining Cajun seasoning to the skillet; cook until liquid is reduced by half, stirring to loosen particles from the bottom of the skillet, 1 to 2 minutes. Drizzle sauce over turkey. Serve immediately.

CINNAMON ORANGE TURKEY SCALOPPINI

Steps:

• Combine the cinnamon, and garlic with a little salt and pepper; rub over both sides of the turkey cutlets.
• Heat oil in a large skillet over medium-high heat. Add the seasoned cutlets, and fry for 2 to 3 minutes on each side, until nicely browned on the outside, but not fully cooked. Remove from the pan and set aside; keep warm.
• Pour the orange juice and lemon juice into the pan, stirring in any bits of food that are stuck to the pan. Bring to a boil, and return the turkey to the pan. Reduce heat to medium, and cook until liquid has reduced by half, 10 to 15 minutes. Serve cutlets with sauce spooned over.

QUICK TURKEY SCALLOPINI

Steps:

• In a shallow bowl, mix flour and seasonings. Dip cutlets in flour mixture to coat both sides; shake off excess. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add turkey in batches and cook 2-4 minutes on each side or until no longer pink. Remove to a serving plate; keep warm., Add wine to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and broth until smooth; stir into skillet. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened., Stir in sour cream and mustard; heat through. Pour over turkey. If desired, sprinkle with paprika.

TURKEY SCALOPPINE

Steps:

• Combine flour and 1 tsp. Cajun seasoning in a shallow dish; dredge turkey cutlets in flour mixture, shaking off excess.
• Cook turkey in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done. Transfer turkey to a serving platter, and keep warm.
• Add wine and remaining 1/4 tsp. Cajun seasoning to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet. Drizzle sauce over turkey. Serve immediately.

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 SCALOPPINE WITH LEMON SAUCE

Steps:

• Cook couscous in water as directed on package, omitting oil; cover to keep warm.
• Meanwhile, in 1-quart saucepan, mix flour, 1/4 teaspoon salt, the thyme and milk until smooth. Cook over medium-high heat, stirring constantly, until bubbly and thickened. Remove from heat. Stir in butter-flavor granules and lemon peel until well blended; cover to keep warm.
• Sprinkle both sides of turkey breast slices with 1/4 teaspoon salt and the pepper. In 10-inch nonstick skillet, melt butter over medium-high heat. Add turkey; cook 2 to 3 minutes, turning once, until no longer pink in center. Serve turkey slices with sauce over couscous; sprinkle with parsley.

CALIFORNIA TURKEY SCALOPPINE

Steps:

• Pound turkey slices between two sheets of waxed paper until thin.
• Marinate in wine or lemon juice in refrigerator 30 minutes to one hour.
• Beat egg slightly with water. Combine bread crumbs with flour, salt, paprika and parsley.
• Dip turkey slices in egg, then coat with bread crumb mixture. Chill for 1 hour.
• In large skillet heat 2 Tbl olice oil. Saute turkey about 3 minutes on each side, until golden brown. Remove to shallow baking pan.
• Place tomato and avocado on each turkey scallopini, then top with cheese.
• Place under broiler until cheese melts.
• Arrange on platter or individual plates, allowing 2 slices per person. Garnish with fresh parsley.

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.

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.