Turkey Scallopini is a quick and easy weeknight dinner recipe that everyone will love. A hint of lemon transforms these thin turkey cutlets into something totally delicious. Plus, dinner is on the table in 10 minutes. How awesome is that?
Is anyone else totally exhausted? I woke up this morning and realized that I am in desperate need of a vacation. We had a trip planned in April which was, of course, cancelled. I think the last time we were on holiday was our trip to Chester last October. It seems like a hundred years ago.
While I’m loving working from home and getting to dedicate more time to creating this blog, I have found that if I’m in the same room as my laptop, it’s practically impossible to avoid the temptation to work. I go to sleep and dream about Instagram, then wake up and immediately start planning posts in my mind. It’s not the worst problem, but a distraction would be most welcome.
What’s the vacation situation where you live? Are people allowed to travel? Are hotels open? Is your employer even allowing you to take vacation days? Gosh, the world is a mess, and I’m a whiny baby.
Until we can all go on vacation again, or even out to dinner, we still have to keep cooking for our families every day. I’ve done something very out of character today and shared a recipe that is healthy and ridiculously easy to make. I wouldn’t share it with you if it didn’t taste awesome, though. You know where my priorities lie.
How to make Turkey Scallopini
Turkey Scallopini is made with thin turkey cutlets, so it cooks up in a flash, about two minutes a side. Before it goes into the hot pan, it gets dredged in seasoned flour. Not enought to create a thick crunchy coating, just enough to impart some flavor and aid in browning.
After the turkey is removed from the pan, off the heat, you’re going to zest a lemon and squeeze the juice right into the pan. Give it a good swirl to pick up any juices left over from cooking. Pour this quick pan sauce over your turkey, and serve with Parmesan Fried Gnocchi and your favorite veggies. Boom. Dinner is done, man.
A lot of things in life are complicated right now. Dinner should not be one of them. Take it easy. Make Turkey Scallopini. Pat yourself on the back for coming up with a cheesy rhyme. It’ll be awesome.Print
Turkey Scallopini is drizzled with a lemon pan sauce and cooks up in about five minutes. It’s a delicious, easy weeknight dinner.
- 2 tablespoons plain or all-purpose flour
- pinch of allspice
- pinch of ground cayenne
- pinch of salt
- pinch of pepper
- 2 large or 4 small thin turkey cutlets
- 2 tablespoons garlic oil or olive oil
- zest and juice of 1 lemon
- Add the flour and seasonings to a shallow dish or plate. Lightly dredge your turkey pieces in the flour mixture, shaking off any excess. Alternatively, you could add everything to a zip top bag and shake it all together. I don’t keep those around anymore since we’re trying to cut back on single-use plastic. Do whatever is easiest for you.
- Heat your garlic oil over medium heat in a large skillet, then add your flour-dusted turkey cutlets. Don’t overcrowd your pan. Work in batches if you need to. Cook the turkey pieces about two minutes per side or until they’re cooked through and browned on the outside. Cooking times will vary depending on the size of the meat available in your market. Use your common sense, ya know.
- Remove your turkey pieces to their plates, and turn the heat off under your pan.
- While the pan is still hot, zest the lemon over the pan so it collects the zest but also the natural oils that will be released. Then cut your lemon in half and squeeze the juice right into the pan as well. It will probably bubble up a little bit at first. That’s great. Swirl the juice around the pan a few times to pick up any turkey juices that were left behind, then drizzle this sauce evenly over the turkey pieces. Serve hot.