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Turkey Scallopini

by Katerina

4.89 from 17 votes

Oct 11, 2021, Updated Mar 13, 2025

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Tender and juicy turkey cutlets are seasoned, breaded, and pan-fried to make this savory turkey scallopini recipe with creamy lemon sauce. You’ll love the gourmet taste of this easy, low-carb recipe!

Although turkey scallopini tastes like a home-cooked meal your Italian Nonna spent all day perfecting, it’s surprisingly quick and easy to make! Seasoned just right and coated in a crispy mix of panko and Parmesan cheese, these pan-fried turkey cutlets are golden, juicy perfection. And that creamy, garlicky pan sauce? It takes everything to the next level with a Mediterranean flair. Turkey breast cutlets cook up in minutes, and the sauce comes together in the same skillet, making this a restaurant-worthy meal you can whip up at home.

Recipe Ingredients

This turkey scallopini recipe is all about simple, good-quality ingredients—tender turkey cutlets, a crispy panko coating, and a rich cream sauce. Everything comes together quickly, and I’ve included a few swap ideas so you can make it just how you like! Please scroll down to the recipe card for the full amounts and directions.

For the cutlets

• Turkey Breast Tenderloins: These are large, but not the same as a big whole turkey breast. Two tenderloins will weigh between 1-2 pounds.
• Flour: To keep things light, I use coconut flour, but you can also use all-purpose flour.
• Garlic Powder, Paprika, Salt, and Black Pepper: This basic seasoning blend is good on everything! 
• Panko: Again, you can go low-carb here, using pork rind panko crumbs, or go with regular panko crumbs if you prefer.
• Parmesan: Grated parmesan cheese makes the breading mixture extra flavorful and adds a great texture.
• Egg and Water: Beat one egg with a little water for dipping and breading the cutlets.
• Butter: For browning the cutlets. Olive oil or any other cooking oil will also work.

For the Sauce

• Butter: You’ll need a little more butter for sauteing the garlic.
• Garlic: The fresh garlic cloves should be pressed or minced. Try not to use garlic powder for this.
• Broth: Chicken or vegetable broth is fine; I usually go for low sodium chicken broth so that I can control the amount of salt in the recipe.
• Lemon Juice: While bottled lemon juice is great (and super convenient!), to really make the sauce bright and perfect, use freshly squeezed lemon juice.
• Cream:  You’ll want heavy whipping cream here, not half and half. Whipping cream is best for making this sauce thick and flavorful.
• Parsley and Lemon Slices: Chopped fresh parsley and fresh lemon slices make the perfect optional garnish.

How to Make Turkey Scallopini

The technique for making scallopini is so simple and makes an elegant plate! The cutlets are breaded and pan-fried, and then a savory pan sauce is made in the same skillet.

• Prepare the Cutlets: To cut the tenderloins into cutlets, place a turkey breast tenderloin on a cutting board and hold it flat with the palm of your hand. With the other hand, using a sharp knife, slice the turkey tenderloin horizontally into two even ¼-inch thick pieces. Repeat with the other tenderloin and set them aside.
• Make the Breading Mixtures and Egg Dipping Mixture. You’ll need three shallow bowls or dishes for this; one for the breading, and one for the egg mixture. Combine the coconut flour, garlic powder, paprika, salt, and pepper in the first bowl. In the second bowl, combine the pork rind panko crumbs and grated parmesan cheese. Finally, in the third bowl, whisk together the egg and water. 
• Bread the Cutlets. Set a large skillet over medium-high heat, and add half of the butter. Dredge the turkey cutlets in the flour mixture, then dip in the egg mixture, and finally coat each cutlet with the panko crumbs mixture. 
• Fry the Cutlets. Cook the cutlets in the hot butter, two at a time, for 4 to 5 minutes per side. The internal temperature of the cutlets should register between 162˚F and 165˚F. When they are done, remove them from the skillet and set aside on a plate.
• Make the Sauce: Wipe down the skillet and return to the heat; melt a tablespoon of butter in it. Stir in the garlic, and cook for 20 seconds, or until fragrant. Then whisk in the chicken broth and lemon juice; bring the sauce to a boil, and cook until it has reduced by half. Finally, whisk in the heavy cream, taste for salt and pepper, and adjust as needed. 
• Finish the Dish. Pour the sauce over the turkey cutlets, garnish with parsley and lemon slices, and serve.

What to Serve with Turkey Scallopini

When I make turkey scallopini, I love serving it with a few simple, flavorful sides. My cheesy zucchini breadsticks are a must if you’re looking for a low-carb option—they’re packed with cheese and veggies! Garlic butter cauliflower rice and Mediterranean rice are also great pairings, adding a light, garlicky contrast to the creamy sauce. And for a classic veggie side, my sheet pan roasted vegetables come out caramelized and tender every time. To finish things off, a slice of this easy olive oil cake makes the perfect dessert!

How to Store and Reheat Leftovers

• Fridge: To store leftover turkey scallopini, place in airtight containers, storing any leftover sauce separately. Refrigerate for 3 to 4 days. 
• Freezer: For best results, freeze the turkey cutlets and sauce separately for 2-3 months, sealed in airtight containers. The cream sauce may change texture after freezing, so it’s better to make it fresh when reheating.
• Reheating: Reheat the cutlets in a skillet over low heat, until they reach a safe internal temperature (162˚F to 165˚F) again. Do not overcook.

More Turkey Recipes

• Rosemary Lemon Roasted Turkey
• Brown Sugar Glazed Turkey Meatballs
• Turkey Tetrazzini with Fettuccine
• Turkey Noodle Soup
• Turkey Tetrazzini

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4.89 from 17 votes

Turkey Scallopini Recipe

by Katerina | Diethood

This turkey scallopini starts with juicy turkey cutlets that are seasoned, breaded, and pan-fried, then finished with a creamy lemon sauce.

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients 

1x2x3x

For the Turkey Scallopini

• ▢ 2 (about 1.5 pounds total) skinless boneless turkey breast tenderloins
• ▢ ¼ cup coconut flour, you can also use all purpose flour
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon smoked or sweet paprika
• ▢ ¼ teaspoon salt, or to taste
• ▢ ⅛ teaspoon freshly ground black pepper, or to taste
• ▢ 1 cup pork rind panko crumbs, regular panko crumbs are okay to use
• ▢ ¼ cup grated parmesan cheese
• ▢ 1 egg
• ▢ 2 tablespoons water
• ▢ 4 tablespoons butter, divided

For the Creamy Lemon Sauce

• ▢ 1 tablespoon butter
• ▢ 3 cloves garlic, pressed or minced
• ▢ ¾ cup chicken broth
• ▢ 1 tablespoon lemon juice
• ▢ ¼ cup heavy cream
• ▢ chopped fresh parsley, for garnish
• ▢ lemon slices, for garnish

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Instructions 

Cook the Turkey Cutlets

• Cut the turkey breast tenderloins into cutlets: Place a turkey breast tenderloin on a cutting board and hold it flat with the palm of your hand. With the other hand, using a sharp knife, slice the turkey tenderloin horizontally into two even ¼-inch thick pieces. Set aside.
• In a shallow bowl combine coconut flour, garlic powder, paprika, salt, and pepper.
• In another shallow bowl combine pork rind panko crumbs and grated parmesan cheese.
• In a third bowl, whisk together the egg and water.
• Set a large frying pan over medium high heat and add 2 tablespoons butter.
• Dredge the turkey cutlets in the flour mixture, then dip them in the egg mixture, and finally coat each cutlet with the crumbs mixture.
• Once the butter is melted, add 2 of the turkey cutlets to the skillet and cook for 4 to 5 minutes per each side, or until internal temperature of the cutlets registers between 162˚F and 165˚F.

  Do not forcefully try to flip the cutlets; if there’s resistance, it means that it’s not done cooking. Give it a minute before trying again. The cooking time will depend on the thickness of the cutlets.
• Repeat with the remaining turkey cutlets, adding 2 more tablespoons butter to the skillet. When done, remove the turkey cutlets from the skillet and set them aside on a plate.

Make the Sauce

• Wipe down the skillet, return it to the heat, and melt 1 tablespoon of butter. To the melted butter, add the garlic and cook for 15 seconds, or until fragrant.
• Whisk in the chicken broth and lemon juice; bring the mixture to a boil and cook until the liquid is reduced by half. Whisk in the heavy cream; continue to whisk until fully combined and heated through.
• Taste the sauce for salt and pepper and adjust accordingly. Pour the creamy lemon sauce over the cutlets, garnish with parsley and lemon slices, and serve.

Nutrition

Calories: 484kcal | Carbohydrates: 7g | Protein: 50g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 660mg | Potassium: 95mg | Fiber: 3g | Sugar: 1g | Vitamin A: 835IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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