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three breaded turkey cutlets topped with creamy lemon sauce and garnished with lemon slices and parsley

Turkey Scallopini with Creamy Lemon Sauce

Katerina | Diethood
Tender and juicy turkey cutlets are seasoned, breaded, and pan-fried to make delicious Turkey Scallopini with Creamy Lemon Sauce.
Servings : 4
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


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
  • teaspoon fresh ground black pepper, or to taste
  • 1 cup pork rind panko crumbs, (you can also use regular panko crumbs)
  • 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


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 cutlets from the skillet and set 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 sauce for salt and pepper; adjust accordingly.
  • Pour the sauce over the cutlets.
  • Garnish with parsley and lemon slices, and serve.


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

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.

Course: Main Course
Cuisine: Italian
Keyword: scallopini, turkey cutlet recipes, turkey tenderoloin recipes