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5 from 10 votes
three breaded turkey cutlets topped with creamy lemon sauce and garnished with lemon slices and parsley
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Turkey Scallopini with Creamy Lemon Sauce

12 14 12
WW Freestyle: 12
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Tender and juicy turkey cutlets are seasoned, breaded, and pan-fried to make delicious Turkey Scallopini with Creamy Lemon Sauce.
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 484

Ingredients

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

Instructions 

  • 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 turkey cutlets in flour mixture, then dip in 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.
  • TO MAKE THE SAUCE:
  • Wipe down the skillet; return skillet to the heat and melt 1 tablespoon butter.
  • To the melted butter add the garlic and cook for 20 seconds, or until fragrant.
  • Whisk in the chicken broth and lemon juice; bring mixture to a boil and cook until 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.
  • Serve.

Notes

  • NET CARBS: 4 g
Nutrition Facts
Turkey Scallopini with Creamy Lemon Sauce
Amount Per Serving
Calories 484 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g85%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 187mg62%
Sodium 660mg28%
Potassium 95mg3%
Carbohydrates 7g2%
Fiber 3g12%
Sugar 1g1%
Protein 50g100%
Vitamin A 835IU17%
Vitamin C 2mg2%
Calcium 99mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: scallopini, turkey cutlet recipes, turkey tenderoloin recipes