Lemon-Infused Turkey Scaloppine Delight
Delight in this elegant dish of Lemon-Infused Turkey Scaloppine, where tender turkey breast is pounded thin, seared to golden perfection, and then enveloped in a bright, zesty sauce made with fresh lemon juice, garlic, and aromatic herbs. This recipe is not only quick and easy but also bursting with flavor, making it a perfect option for a weeknight dinner or a special occasion. Serve it over a bed of sautéed greens or alongside a light salad for a well-rounded meal that balances savory and tangy notes wonderfully.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Salt
to taste (freshly ground black pepper for seasoning)
Turkey scallopini
2-3 pieces (thinly pounded)
All-purpose flour
1/4 cup (for dredging)
Olive oil
2 tablespoons (for cooking)
Garlic
1 clove (minced)
Chicken broth
1/2 cup (for deglazing)
Fresh lemon juice
1 tablespoon (to add brightness to the sauce)
Chopped fresh flat-leaf parsley
1 tablespoon (for flavor and garnish)
Unsalted butter
1 tablespoon (for enriching the sauce)
Fresh sage
to taste (for optional garnish)
Rosemary
to taste (for optional garnish)
Instructions
1
1. Start by patting the turkey slices dry and seasoning them generously with salt and freshly ground black pepper. Then, take half of the turkey scallopini and dredge them in the all-purpose flour, shaking off the excess flour.
2
2. In a 12-inch heavy skillet, heat 1.5 tablespoons of olive oil over high heat until it reaches a shimmering point but is not smoking. Carefully place the floured turkey slices in the skillet and cook for about 2 minutes per side, or until they are golden brown and cooked through. Once cooked, transfer the turkey to a platter and cover to keep warm.
3
3. Repeat the dredging and cooking process for the remaining turkey slices in the same manner, adding a little more oil if necessary, and set them aside with the first batch.
4
4. Next, add the remaining tablespoon of olive oil to the skillet and reduce the heat to moderate. Add the minced garlic and sauté for about 30 seconds, or until fragrant, but be careful not to burn it.
5
5. Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to deglaze, lifting all the flavorful brown bits. Increase the heat to moderately high and allow the broth to boil until it reduces to about 3/4 cup.
6
6. Stir in the fresh lemon juice and chopped parsley, then season the mixture with additional salt and pepper to taste.
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7. Add the unsalted butter to the skillet and whisk continuously until it's fully incorporated and a smooth sauce forms. Return the cooked turkey to the skillet along with any juices that may have collected on the platter, allowing it to simmer gently for about 1 minute, just until heated through.
8
8. For the final touch, garnish with fresh sage and rosemary leaves for a pop of color and flavor before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon-Infused Turkey Scaloppine Delight?
It is an elegant dish featuring thinly pounded turkey breast seared to golden perfection and served in a zesty lemon, garlic, and herb sauce.
Is this turkey scaloppine recipe easy to make?
Yes, it is designed to be a quick and easy meal, making it ideal for both busy weeknights and special occasions.
What does 'scaloppine' mean in this recipe?
Scaloppine refers to thinly sliced meat, in this case turkey, that is often dredged in flour and sautéed in a sauce.
Can I use chicken instead of turkey for this recipe?
Absolutely. You can substitute turkey scaloppini with thinly pounded chicken breasts for a similar result.
How do I prepare the turkey before cooking?
Pat the turkey slices dry, season them with salt and pepper, and then dredge them in all-purpose flour, shaking off any excess.
Why should I dredge the turkey in flour?
Dredging helps create a light golden crust on the turkey and also helps thicken the lemon sauce slightly as it simmers.
What kind of oil should I use for searing?
The recipe calls for olive oil, which provides a great flavor and handles the high heat necessary for searing the turkey.
How long does the turkey need to cook in the skillet?
The turkey slices should cook for about 2 minutes per side until they are golden brown and cooked through.
What is the purpose of deglazing the pan with chicken broth?
Deglazing lifts the flavorful brown bits (fond) from the bottom of the skillet, incorporating them into the sauce for extra depth.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor and brightness, though bottled can be used in a pinch.
Why do I need to add butter at the end of the recipe?
Whisking in cold unsalted butter at the end enriches the sauce and gives it a smooth, velvety texture.
What herbs are best for garnishing this dish?
The recipe suggests using fresh flat-leaf parsley, sage, and rosemary for a pop of color and aromatic flavor.
Is this recipe considered healthy?
Yes, it is a lean protein-based meal that is relatively low in fat, especially when served with vegetables.
What side dishes go well with Lemon-Infused Turkey Scaloppine?
It pairs beautifully with sautéed greens, a light side salad, roasted vegetables, or even over a bed of pasta or rice.
How many garlic cloves does this recipe require?
The recipe calls for one minced garlic clove to provide a subtle aromatic base for the sauce.
Can I make this dish gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging.
How much chicken broth is needed for the sauce?
You will need 1/2 cup of chicken broth, which is then reduced during cooking to about 3/4 cup once other liquids are added.
How do I prevent the garlic from burning?
Sauté the garlic for only about 30 seconds over moderate heat until fragrant, then immediately add the broth to stop the browning.
Can I use salted butter instead of unsalted?
Yes, but you should reduce the amount of added salt in the recipe to avoid making the dish too salty.
How many pieces of turkey are in a standard serving?
The recipe is based on using 2-3 pieces of thinly pounded turkey scaloppini.
Can I add capers to this recipe?
Capers would be a wonderful addition to this lemon sauce, adding a salty, briny flavor similar to a Piccata.
How should I store leftover turkey scaloppine?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
What is the best way to reheat this dish?
Reheat gently in a skillet over low heat with a splash of broth to keep the turkey from drying out.
Is this a one-skillet meal?
Yes, the entire dish, including the turkey and the sauce, is prepared in a single 12-inch heavy skillet.
Can I use turkey breast steaks instead of scaloppini?
Yes, but you should pound them thin between sheets of plastic wrap to ensure they cook quickly and evenly.
What kind of parsley should I use?
Fresh flat-leaf parsley is recommended for its superior flavor compared to curly parsley.
Is the sauce for this recipe very tart?
The sauce is zesty and bright from the lemon, but it is balanced by the richness of the butter and the savory chicken broth.
Can I use white wine in this recipe?
You can replace half of the chicken broth with a dry white wine like Pinot Grigio for a more sophisticated flavor profile.
What is the secret to getting a golden brown color on the turkey?
Ensure the oil is shimmering hot before adding the turkey and do not overcrowd the pan, cooking in batches if necessary.
Can I use dried herbs if fresh are unavailable?
While fresh herbs are best for this delicate sauce, you can use dried herbs in smaller quantities (about 1/3 of the fresh amount).