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.