Turkey Scallopini

- 3 Servings
- 10 mins Prep Time
- 25 mins 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).
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