Turkey scallopine with lemon and capers sauce

by smth good on February 8, 2011

in meat&poultry

Scallopine, escalope, schnitzel or scallop. I must confess that I was quite confused the first time I saw veal scallop on a menu wondering what a bivalve had to do with veal :) . Thinly pounded meat coated with flour, quickly sauteed in butter & oil – it’s a quick and easy way to cook meat and serve it with sauce, lemon and capers in my case.

Instead of the classic veal, I wanted a whiter scallopina so I choose turkey breast that I don’t particularly like otherwise. But in this combination it kept all its juices and flavors, and it was delicious.

Utensils: meat pounder or mallet, frying pan

Serves 4, prep. time 30 minutes


  • 4 turkey breasts fillets (approximately 200 grams each)
  • 2 tbsp capers
  • freshly squeezed lemon juice (from 1 lemon)
  • 400 ml chicken stock
  • 3 tbsp flour
  • 1 tbsp butter
  • 3 tbsp olive oil
  • black pepper & salt
  • parsley, chopped

Pound the meat thin between plastic wrap sheets.

Combine flour with a pinch of salt and freshly ground black pepper onto a plate. Coat the meat and shake off the excess of flour.

Heat the butter and olive oil in a frying pan. Fry the scallopini on both sides until golden brown. Add chicken stock, capers and lemon juice and let simmer for about 12 minutes until the meat is well done.

For better results, the scallopini should be covered in sauce. Add some water if there is not enough juice.

Serve hot with baked potatoes or other simple side dish. Enjoy!

To convert metric to US imperial use mouse over function on the quantities specified under the ingredients list.

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{ 12 comments… read them below or add one }

Jessica February 8, 2011 at 9:58 pm

I love the simplicity of the turkey scallopine paired with a beautiful side (potatoes?). It look so clean and the sauce looks amazing!


lisabbakes February 8, 2011 at 10:44 pm

Yum! Easy and beautiful and I am sure full of flavor!


torviewtoronto February 9, 2011 at 12:57 am

delicious and lovely dish


Dulce Dough February 9, 2011 at 1:36 am

Looks so delicious!


Jill Colonna February 9, 2011 at 10:57 am

Looking good.


Lindsey February 9, 2011 at 6:58 pm

LOVE this recipe. Lemon and capers has to be one of my faovrite combinations plus it’s so quick and easy. Thats what I use when I sautee mild fish like haddock or cod. Very yummy. I’m sure it’s wonderful with the turkey!


Angie's Recipes February 9, 2011 at 7:34 pm

This looks so refreshing and appetizing!


eizel February 10, 2011 at 7:29 am

Turkey is a nice touch to keep it on the healthier side. I do love turkey and it’s nice to see different variations for it :)


Kate @ Diethood.com February 10, 2011 at 9:48 pm

That sauce sounds incredible. What a great meal…healthy and tasty.


Rich February 11, 2011 at 12:57 pm

Yeah, I imagine this would be a pretty good way to get people who don’t like turkey breast to like it! Lemon juice, capers, and parsley? It’s like a trio of perfect.


RavieNomNoms February 11, 2011 at 4:02 pm

That look super delicious!


Manu February 12, 2011 at 2:35 am

Wow! These scaloppine look great! Very “Italian” dish!!! I like that! Well done! :-)


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