Turkey Scallopine a la Piccata


Piccata is one recipe that we keep in regular dinner rotation here at our house, based on the fact that I keep the basic ingredients stocked in my pantry at all times. We typically change the recipe based on what protein we have on hand. Most often we prepare it with chicken but we have also prepared this recipe with a nice mild fish, such as tilapia. For this recipe, I was able to find some perfectly thin organic turkey breasts, which made for a nice change in protein. It makes the most delectable pan sauce, which of course, we always soak up at the end of the meal with some crusty bread.

This meal is perfect served with some roasted asparagus, a crisp green salad, or a side of pasta. Also, feel free to cut back on the amount of butter used in this recipe to make the serving healthier. I find that it is usually unnecessary to use the entire 5 tablespoons of butter to make this dish delicious, although adding a small amount to the end of the dish does add a nice touch of richness and flavor.

Turkey Scallopine a la Piccata
Prep time
Cook time
Total time
Serves: 4
  • 1 lb thinly sliced turkey breast (may substitute thinly sliced chicken)
  • ½ cup flour
  • 1 tsp freshly ground pepper
  • 2 tsp salt
  • 1½ tbsp olive oil
  • 5 tbsp butter
  • 1 c. dry white wine
  • ½ c. chicken stock
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • 2 tbsp capers, drained
  • 1 tsp chopped parsley leaves
  1. In a shallow bowl or plate combine the flour, 1½ teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the turkey in the seasoned flour mixture, shaking to remove any excess flour.
  2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1½ tablespoons of the butter and, working quickly and in batches, cook the turkey until golden brown on both sides, about 1 minute per side.
  3. Transfer to a plate and set aside, lightly covered.
  4. Deglaze the pan with the wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
  5. When the wine has reduced by half, add the chicken stock, garlic, lemon juice and capers and cook until the sauce has reduced slightly, 3 to 4 minutes.
  6. Whisk in the remaining ½ teaspoon of salt, remaining 3½ tablespoons of butter, and the chopped parsley. When the butter has melted, return the turkey scallops to the pan briefly to warm through.
  7. Serve the turkey scallops with the sauce spooned over top.


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