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Turkey Cutlets Scaloppini recipe

Turkey Cutlets Scaloppini

I don’t usually pay the price they want for turkey cutlets, but I do occasionally buy a turkey breast and slice it into “cutlets;’ freezing most for later use and making soup of the carcass once most of the meat has been removed.


1 1/4 pounds (570 g) turkey cutlets
1 1/2 teaspoons (3 g) lemon pepper
1 tablespoon (7 g) paprika
3 tablespoons (45 ml) lemon juice
3/8 cups (90 ml) water
1 tablespoon (15 ml) olive oil


1. Coat a skillet with nonstick vegetable oil spray. Flatten cutlets to about 1/4-inch (0.6 cm) thickness. Place in skillet. Sprinkle with lemon pepper and paprika. Cook 3 to 4 minutes, turn over, and cook 4 to 5 minutes more or until done.
2. Remove turkey from skillet. Add lemon juice, water, and oil. Heat until hot, stirring up any browned bits stuck on the bottom of the skillet.
3. Serve sauce over cutlets.

Servings: 4