Lemon Turkey Scaloppini

Lemon Turkey Scaloppini

Lemon and basil combine in the coating, with garlic, shallots and white wine in the sauce, to elevate what is really a simple dish to elegant gourmet fare. Lemon is the perfect element to blend with other tastes and flavors, as it does here, making a delicious meal that’s easy enough for any day of the week.
Course Main Course, Main Dish
Cuisine Italian


  • 2 tablespoons all-purpose flour
  • 1/2 tsp salt
  • 1 pound turkey scaloppini 4-8 pieces
  • 1 lemon zest & juice
  • 1 egg
  • 1/4 cup milk
  • 1 tablespoon Dijon mustard
  • 1/4 cup breadcrumbs
  • 1/2 teaspoon basil
  • 1/4 cup Parmesan cheese
  • 3 tablespoons olive oil
  • 4 shallots thinly sliced
  • 2 garlic cloves minced
  • 1/3 cup dry white wine
  • 1 sprig Italian parsley chopped
  • Salt to taste
  • White pepper to taste


  • Add the linguine to a pot of boiling salted water and cook for about 10 minutes, or until al dente.
  • Drain, reserving 1/3 cup of the pasta water. Set the pasta aside for now.
  • Preheat the oven to 425°F, and prepare a baking sheet by lining it with parchment paper.
  • Combine the flour and salt on a large plate, and stir with a fork to blend.
  • In a separate bowl, combine the breadcrumbs, basil, Parmesan cheese and half the lemon zest. Stir with a fork to blend thoroughly.
  • In a third bowl, beat the eggs, mustard and milk together.
  • Heat half the olive oil in a large skillet.
  • Take each piece of turkey scallopini, and dust it first in the flour mixture, then the egg/milk mixture, and finally, pat the breadcrumb mixture on both sides.
  • Place it in the skillet at a medium high setting, and repeat until all the turkey is used up.
  • Fry until golden brown, or about 2 minutes on each side.
  • Transfer the turkey pieces to the prepared baking sheet, and place it in the oven. Bake the turkey for about 8 to 10 minutes, until cooked all the way through.
  • Without cleaning the skillet, add the remaining oil, along with the garlic, remaining lemon zest, and shallots. Saute for 2 to 3 minutes, until fragrant and golden.
  • Add the white wine, pasta water, and lemon juice. Bring the heat to a medium-high setting, and bring the sauce to a boil as you stir.
  • Allow it to simmer for 2 to 5 minutes. The sauce should thicken as it reduces. Season with salt and white pepper to taste.
  • Add the turkey pieces back into the pan, along with the parsley.
  • Cook for another minute or so to heat the turkey throughout, and blend the flavors.
  • Serve over the linguine.
Keyword Lemons, turkey
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