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Turkey Scaloppine

Turkey Scaloppine
Makes:
4
Prep Time:
15
minutes
Total Time:
21
minutes
based on
20 reviews
Delicious Turkey Scaloppine is ready in less than 30 minutes. Make extra for "planned left-overs" for another day.

In this recipe:


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Ingredients:

  • 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

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    scallops

    Maryann from COATESVILLE PA

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

  •  Star(s)

    Great recipe!

    Megan from Baltimore, MD

    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.

  •  Star(s)

    Yummy!

    Candy from Bangor, PA

    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.

  •  Star(s)

    QUICK, EASY, DELICIOUS

    Chauna from long island

    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.

  •  Star(s)

    Excellent!

    Shaela Haney from

    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!

  •  Star(s)

    Just OK

    Jennifer from Baton Rouge, Louisiana

    I couldn't find turkey cutlets, so I used the thick slices. Maybe that was the problem, but it was too salty, but not enough spices. I had to put some green onions on it for a little more flavor and put sour cream on it so that I wouldn't taste the salt so much. If I do cook this again, I will use chicken breasts instead.

  •  Star(s)

    Easy and Tasty Turkey

    Cheryl Horn from Holland, Michigan

    This recipe only took minutes to make and most of the ingredients are kept in the house. My family loved it, I have permission to make it again!!

  •  Star(s)

    Easy & Quick

    Lora from

    This was very tasty. I substituted boneless, skinless chicken breasts for the turkey and after adding the flour to thicken it, I added around 1/4 cup more white wine. It was quick, easy and my family loved me for it.

  •  Star(s)

    Overrated

    A from CA

    It was quite a bit of work for little effect. While it tasted good, it was nothing spectacular. For 1/3 of the effort, I could have just made turkey and gravy and it would have been as good or better.

  •  Star(s)

    Excellent!

    Sandy Gibbons from Clinton Township, Michigan

    This was an easy and fantastic dish!! I even adjusted it to make chicken scaloppini and that was also great! Just remember to have everything ready when you are throwing the water, broth, etc. into the pot...(I had to make this twice since I burned it on the first try). I had never bought these turkey slices before and trying those alone were worth it! :)

  •  Star(s)

    Very Tasty

    Laura from Austin

    My boyfriend (who rarely likes the things I cook) LOVED this! It was so yummy and the next time I made it I made extra sauce and used it over pasta.

  •  Star(s)

    DE-LISH

    Sandy from Bloomfield, NJ

    I made this dish last night, and my Husband loved it. I did substitute with Chicken instead of Turkey. I love all the recipes from Meals.com. Now I know I will not purchase anymore cookbooks! :)

  •  Star(s)

    MMMMMMMMMMM!!

    Trina Packett from

    This is quick and easy and won review from my health-concious hubby!! I will definitely make it again.

  •  Star(s)

    Quick, Easy and Yummy!

    Christine DeBernardis from Malden, MA

    I really enjoyed this recipe for something quick and healthy that tasted light and yummy! When I added the sage, the smell scared me but it was very tasty. I served it with spinach and wild rice and it was a great match!

  •  Star(s)

    Works for chicken also!

    Susan Chief from

    Instead of turkey, I used boneless, skinless chicken breasts with great results. Also, in the method the recipe calls for wine, but it's not listed in the ingredients. I put in wine in place of the 1/4 cup chicken stock and it was excellent!! So far, every recipe that I've tried has been great!! Way to go Meals.com

  •  Star(s)

    My way

    b from boston

    This recipe seemed to be poorly written. It didn't mention what kind of wine or what to do with the broth. I followed recipe until it was time to add wine, etc. I didn't use the bouillion cubes, just 8 oz of campbell soup broth, Marsala wine and added mediterranean capers. It was delicious when I improvised. I thought bouillion would have made it too salty. will definitely make it again--my way.

  •  Star(s)

    Sounds Great

    Lisa Adcock from DeQueen, AR

    This recipe sounds great and I can't wait to try it, but I am not sure what kind of wine and how much to use. The ingredients list does not include it but the instructions do.

  •  Star(s)

    Not bad!!

    Brigette Taylor from Augusta , Ga

    This recipe was quick and easy, I just substituted the turkey for chicken and used ground sage (not sure if it is the same thing as what the recipe call for). I added some small capers for texture. Will have with mashed potatoes and asparagus. I will probably make this again in the future.

  •  Star(s)

    Terrific

    June Montalbano from East Meadow, NY

    everyone just loved this recipe. Even the hard to please men in the family. Will be making this one over and over again. Great for the working women

  •  Star(s)

    Great Way To Prepare Turkey!!

    Melissa Thomason from Taylors, SC

    This recipe is not only VERY easy, it is great tasting and pretty healthy. I have never had turkey come out so moist and full of flavor before. I followed the recipe exactly except I added fresh mushrooms. I would recommend this recipe to anyone and I myself will surely make it again.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • 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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Turkey Scaloppine

Ingredients

  • 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

 

Directions

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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