- 1/3 cup all-purpose flour
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried thyme
- 1/8 teaspoon white pepper
- 1 package (17.6 ounces) turkey breast cutlets
- 4 teaspoons canola oil
- 1/4 cup white wine or reduced-sodium chicken broth
- 1/2 teaspoon cornstarch
- 1/3 cup reduced-sodium chicken broth
- 1/2 cup reduced-fat sour cream
- 1 teaspoon spicy brown mustard
- Paprika, optional
- In a shallow bowl, mix flour and seasonings. Dip cutlets in flour mixture to coat both sides; shake off excess. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add turkey in batches and cook 2-4 minutes on each side or until no longer pink. Remove to a serving plate; keep warm.
- Add wine to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and broth until smooth; stir into skillet. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened.
- Stir in sour cream and mustard; heat through. Pour over turkey. If desired, sprinkle with paprika. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Quick Turkey Scallopini
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We had the cutlets last night they were excellent will have them again. They are going in my favorites list.
This recipe was really delicious. I also added some cayenne pepper (as per previous comments) and reduced the amount of flour a bit to reduce clumping when the wine is added
My family of 4 including my children all loved it. It was a tiny bit bland and if I were to make it again, I would add more spices, but overall the turkey was tender and the sauce was delicious.
Excellent. Very flavorful. I make exactly as recipe called for but I did add a pinch of cayenne for a little spice.
I made this for the second time last night, and I must say it's really tasty! Turkey cutlets are so soft and tender -- makes for a great cut of meat and something different than chicken or pork. I didn't really make any changes to the recipe, however, I did sprinkle a little more thyme and rosemary on the turkey once I got them in the skillet because it didn't look like enough to me. But that's a personal preference. The sauce was really good and creamy, and the paprika is a pretty touch.