Turkey Scallopini with Creamy Lemon Sauce
Tender and juicy turkey cutlets are seasoned, breaded, and pan-fried to make delicious Turkey Scallopini with Creamy Lemon Sauce.
Servings: 4
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
- ⅛ 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
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.
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