California Turkey Scaloppine Recipes

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 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.

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 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 cook turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and cook remaining turkey in the pan.
• 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, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute. Garnish with sage and rosemary leaves.

TURKEY SCALOPPINE WITH PROSCIUTTO AND CHEESE

Steps:

• Put the turkey slices on a flat surface and pound lightly with a flat mallet. Each should be about 1/4-inch thick.
• Sprinkle the turkey pieces on both sides with salt and pepper.
• Dip the pieces in flour to coat well on both sides. Shake off excess.
• Preheat the broiler to high.
• Heat the oil and butter in a skillet and add the turkey pieces. Cook about 1 1/2 minutes or until lightly browned on one side. Turn and cook about 2 minutes longer, turning the pieces occasionally. Scatter the shallots around the turkey pieces. Cook briefly and add the Marsala. Cook about 1 minute.
• Transfer the turkey pieces to a heatproof dish and pour the wine sauce over all. Cover each piece with a slice of prosciutto. Cover the prosciutto neatly with a slice of cheese.
• Place the covered turkey pieces under the broiler, about 3 inches from the source of heat. Cook until cheese melts, 45 seconds to 1 minute. Serve immediately.

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 BREAST SCALOPPINE WITH MARSALA SAUCE

Steps:

• Preheat the broiler to high.
• Cover the meat with plastic wrap and pound it lightly with a meat pounder. Sprinkle both sides with salt and pepper and dredge all over in a little flour.
• Heat the butter and oil in a heavy nonstick skillet large enough to hold the slices in one layer. When it is very hot add the meat. Brown on both sides over high heat and transfer to a hot ovenproof serving platter.
• Add the wine to the skillet and cook, stirring, over high heat until the wine becomes syrupy. Spoon this over the meat. Top each piece of meat with one slice of prosciutto and a slice of cheese. Run quickly under the broiler until the cheese melts. Serve.

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.

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.

LEMON AND BASIL TURKEY SCALOPPINE

Steps:

• Cut tenderloin into 1-inch pieces. Place 1 piece between 2 sheets of waxed paper. Pound turkey with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin. Sprinkle lemon juice over turkey. Cover and refrigerate 10 minutes.
• Heat oil in heavy large skillet over medium-high heat. Add turkey in batches and fry until just cooked, turning once, about 4 minutes. Transfer turkey to plate; cover with foil and keep warm. Add onion and garlic to skillet and sauté until tender, about 4 minutes. Stir in wine and simmer until wine is reduced to glaze, about 1 minute. Add broth, tomatoes, basil and lemon peel. Cover and simmer until slightly thickened, approximately 3 minutes. Pour sauce over turkey and serve.