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Turkey Scallopini With Lemon Caper Sauce

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“Turkey breast cutlets (now conveniently available pre-cut at the local grocery) have a texture and flavor similar to veal (which I don't eat) and is more flavorful than chicken, but it works across the board, to your preference. Make extra sauce if you want to serve over pasta or rice: this is an amount sufficient for the scallopini. Adapted from a Craig Claiborn recipe. Can be made ahead and frozen, thaw/reheat to serve over freshly-prepared pasta or rice.”
4 scallopini with sauce

Ingredients Nutrition


  1. Rinse turkey and pat dry and season with salt and pepper.
  2. Dredge half of turkey slices in flour, shaking off excess.
  3. Heat 1 T oil in a 12-inch heavy skillet over high heat until shimmering, then sauté cutlets until browned on both sides and just cooked through, (about 5 minutes).
  4. Transfer to a platter and keep warm, covered.
  5. Dredge and sauté remaining turkey with the remaining oil in same manner.
  6. Add another 1 tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Don't overcook, or it will become bitter.
  7. Add broth and wine, and deglaze over moderately high heat.
  8. Saute until liquid is reduced to about 3/4 cup.
  9. Stir in lemon juice, capers, parsley (or basil), and salt and pepper to taste.
  10. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.

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