Turkey Scaloppine

Turkey Scaloppine

In this recipe:

based on 20 reviews
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15 min.
21 min.
4 Servings

Delicious Turkey Scaloppine is ready in less than 30 minutes. Make extra for "planned left-overs" for another day.


  • 1 pound turkey breast cutlets or slices
  • 3 tablespoons all-purpose flour
  • 3 teaspoons extra virgin olive oil, divided
  • 1/4 cup water
  • 1/4 cup dry white wine or chicken broth
  • 1 tablespoon butter or margarine
  • 2 large cloves garlic, finely chopped
  • 2 teaspoons finely chopped fresh sage or 1/2 teaspoon dried sage, crushed
  • 1/4 to 1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
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COAT cutlets with flour; sprinkle with salt and ground black pepper, if desired.

HEAT 1 1/2 teaspoons oil in large, nonstick skillet over medium-high heat. Add half of cutlets; cook on each side for 1 to 2 minutes or until no longer pink in center. Remove from skillet; keep warm. Repeat with remaining 1 1/2 teaspoons oil and cutlets.

ADD water, wine, butter, garlic, sage and bouillon to skillet. Bring to a boil; cook for 1 to 2 minutes. Add cutlets to skillet; reduce heat to low. Cook, stirring and turning cutlets over to coat, for 1 to 2 minutes.

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This recipe is great tasting and it is easy to make and my husband and the kids loved it.

- Maryann from COATESVILLE PA

Great recipe!

This has quickly become one of our favorites. Some reviewers have mentioned how salty it can be. Bouillon, and anything that simmers in it, can be really salty. In place of bouillon I substitute extra chicken broth and then thrown in some capers to simmer at the end. That gives that little bite of salty without letting the turkey (or chicken if you used that) sit in something so high in sodium for a long time. You can always remove the capers for kids if they don't like the taste or look or them.

- Megan from Baltimore, MD


I have made this so many times since the first time! One of my boys is a picky eater and this is his favorite meal. After making it several hundred times, (haha) I've come up with many versions. As long as you use the fresh garlic, it'll taste pretty much the same, no matter how you cook it (even with chicken in the crockpot). Last year I served slices of this on my Thanksgiving buffet table. It was the first thing gone and everyone asked for the recipe.

- Candy from Bangor, PA


I had a lot of turkey cutlets that i thawed out the night before and wondered what am I going to do with all this. Well I made this along with Turkey Tetrazzini. THIS RECIPE took me about 30min to make. I had 6 small cutlets about the size of my hand. Once you get the cutlets cooked your home free! Since I made this in the middle of the day for dinner, it was actually lunch time for me....so i ate. I love the fact that it has garlic in it. The only ingredient I didn't have was the sage. I don't think I've ever had sage but made no difference to me. I'm sure my soon to be 3y.o daughter will like it too. She loves garlic(too bad for the kids at school tomorrow lol) As I sit here with a full belly remember that I had a cold...i think the garlic relieved my stuffy nose a bit.

- Chauna from long island


When i made this I sauteed the garlic in the olive oil. I did need to use about 1/3 cup more oil than recommended but i am at high altitude. I omitted the instant bullion and just made the broth extra strong. It wasn't too salty and had a really garlicky , tasty flavor- will be making this again!

- Shaela Haney from

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 220
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 80mg (26% of DV)
  • Sodium: 140mg (6% of DV)
  • Carbohydrates: 5g (2% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 0g
  • Protein: 29g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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