For a weeknight dinner that's meant to impress, our Turkey Tenderloin Scaloppine can't be beat. It starts with turkey breast tenderloins that are cut into 1/2-inch-thick slices. Use a meat mallet or rolling pin to flatten each slice to 1/8-inch thickness—this will help those tenders cook up in a flash. You'll create your own simple coating with flour, salt, and pepper that will crisp up to perfection when you add the tenders to a hot skillet coated in butter. After your cutlets are done, it will be time to whip up that delicious pan sauce. All you'll do is add a bit of butter, wine, and lemon juice to your skillet and stir. You'll loosen up those tasty bits from the bottom of the pan while the mixture heats through—in just 2 minutes. Don't forget to add capers, garlic, and parsley to the sauce just before spooning over the turkey. Serve it over angel hair pasta and you'll have a weeknight dish that wows in record time.

Southern Living
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Credit: Southern Living

Recipe Summary test

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • Cut turkey into 1/2-inch-thick slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin.

  • Combine flour, salt, and pepper, and dredge turkey in mixture.

  • Melt 2 tablespoons butter with oil in a large skillet over medium-high heat. Add turkey; cook, in batches, 1 1/2minutes on each side or until golden. Remove from skillet, and keep warm.

  • Add remaining 1 tablespoon butter, wine, and juice to skillet, stirring to loosen bits from bottom of skillet. Cook 2 minutes or just until thoroughly heated.

  • Stir in parsley, garlic, and capers; spoon over turkey. Garnish, if desired. Serve immediately. Prep: 15 min., Cook: 15 min.

Chef's Notes

Note: Serve over hot cooked angel hair pasta, if desired.