Turkey Scallopini

Turkey scallopini may sound fancy, but you can think of this dish as a giant, breaded turkey nugget that’s golden on the outside and juicy on the inside. Scallopini simply means thinly cut pieces of meat, and in this recipe, we’re using turkey cutlets pounded to a 1/4-inch thickness. The thin pieces cook quickly and evenly, which gives you the perfect balance of tender turkey and crispy coating. It’s a comfort food dinner even picky eaters will love!

The process is simple: Pound the turkey, dredge it in flour, dip it in egg and coat it in a mixture of Parmesan and bread crumbs, then pan-fry  it to golden perfection. Serve turkey scallopini with mashed potatoes and a veggie for a classic, stick-to-your-ribs family dinner, or dress it up for grown-ups with a quick pan sauce. It’s also makes a hearty, versatile meal when sliced and served over noodles or a salad.

Turkey Scallopini Ingredients

• Turkey breast cutlets: Thin-cut turkey cutlets cook quickly and evenly, making this recipe a natural choice for a weeknight dinner. You can substitute boneless, skinless chicken breast halves; just pound them to 1/4-inch thickness first.
• All-purpose flour: A light dusting of flour helps the egg mixture stick to the turkey, and creates the first layer of a crisp, golden coating. Too much flour will have the opposite effect, so be sure to shake off any excess.
• Egg: A dunk in beaten egg adds moisture that helps the bread crumbs adhere to the turkey. If you’re out of eggs, use milk, buttermilk or mayonnaise as a backup binder.
• Bread crumbs: Soft bread crumbs create a lighter, more tender coating, but dried or seasoned crumbs work in a pinch. To make soft bread crumbs, tear fresh bread into pieces and pulse it in a food processor (see the Tips section for more details).
• Parmesan cheese: Grated Parmesan adds savory depth and creates a crisper, more golden exterior than bread crumbs alone (just like Parmesan-crusted chicken). Use the finely grated, powdery cheese rather than shredded cheese for a more even coating.
• Butter: Frying the cutlets in butter adds richness, but you can use half butter and half olive oil if you prefer a lighter flavor.
• Parsley: A sprinkle of fresh minced parsley brings a pop of color and a mild, herbal flavor to the finished dish.

Directions

Step 1: Pound the turkey thin

Flatten the turkey breast cutlets to 1/4-inch thickness.

Editor’s Tip: Place the turkey cutlets between two sheets of storage wrap to contain the mess. Use a meat mallet or a rolling pin to pound the cutlets.

Step 2: Dredge the turkey

Set up your dredging station by setting out three shallow bowls. In the first bowl, combine the flour, salt and pepper. In another bowl, beat the egg with 2 tablespoons of water. In the third bowl, combine the bread crumbs and grated Parmesan.

Dredge each cutlet in the seasoned flour, then dip it into the egg mixture and then coat it with the cheesy bread crumbs. Set the breaded cutlets on a plate and let them rest for five minutes.

Step 3: Pan-fry the scallopini

Melt the butter in a large skillet over medium-high heat. Add the breaded cutlets and cook them for two to three minutes per side or until the turkey is no longer pink and the coating is golden brown. Transfer them to a serving platter and sprinkle them with fresh parsley.

Editor’s Tip: For the crispiest cutlets, don’t overcrowd the skillet. Cook them in batches if needed; giving each piece a little breathing room helps the breading brown evenly for maximum crunch.

Recipe Variations

• Use panko for extra crunch: Swap soft breadcrumbs for panko to give your scallopini a lighter, crispier coating.
• Try it with chicken: This recipe is just as tasty with chicken cutlets. Pound them to a 1/4-inch thickness so they cook quickly and evenly.
• Finish with lemon: Right before serving, squeeze fresh lemon juice over the cutlets for a bright, zesty finish that cuts through the richness of the butter and crispy coating.
• Season the bread crumbs: Stir a teaspoon of Italian seasoning or a mix of your favorite dried herbs into the bread crumb mixture for extra aroma and flavor.
• Add a pan sauce: After cooking the cutlets, splash the hot skillet with a bit of chicken broth, lemon juice and a spoonful of capers to make a quick piccata-style sauce. Simmer the pan sauce for a minute, then spoon it over the turkey.

How to Store Turkey Scallopini

Turkey scallopini tastes best served fresh, when the coating is hot and crispy. If you have leftovers, let the cutlets cool, then place them in an airtight container with parchment between layers to protect the coating. Store them in the refrigerator for up to four days.

Can you freeze turkey scallopini?

Yes, you can freeze turkey scallopini for up to four months. Prepare and cook the cutlets as directed, then arrange them in a single layer on a baking sheet and freeze them until they’re firm. Transfer the frozen cutlets to a freezer-safe container or resealable bag. Reheat them straight from frozen in a 350°F oven for 15 to 25 minutes or until they’re hot and crisp.

How do you reheat turkey scallopini?

For the best texture, reheat refrigerated turkey cutlets in a 350° oven or toaster oven for 10 to 15 minutes or until they’re warmed through. Frozen cutlets will take a bit longer—about 20 minutes.

You can also reheat turkey scallopini in an air fryer. Set it to 350° and cook them for about five minutes until they’re heated through. Skip the microwave if you can; it can make the crispy exterior soft and soggy.

Turkey Scallopini Tips

How do you make soft bread crumbs?

To make soft bread crumbs, tear fresh bread into pieces and pulse the pieces in a food processor or blender until fine crumbs form. One slice of sandwich bread will yield about 1/2 cup of crumbs, so you’ll need at least two slices to make enough crumbs for this recipe.

Can you make turkey scallopini in an air fryer?

Yes, you can make turkey scallopini in an air fryer. Air frying is a great way to cook breaded cutlets, and they turn out ultra-crispy with less butter or oil than the stovetop method. Preheat your air fryer to 400° and lightly mist the breaded cutlets with cooking spray. Arrange them in a single layer in the air-fryer basket and cook them for 8 to 10 minutes, flipping halfway through, or until the turkey is fully cooked and the coating is golden and crisp.

Why isn’t my turkey scallopini crispy?

There are a few reasons your turkey scallopini may not be as crispy as you’d like. The most common culprit is overcrowding the pan. If the cutlets are touching, they will steam instead of frying, which softens the coating. Try using a larger skillet or cook them in batches so each cutlet has enough room to crisp. Keep the cutlets warm in a 350° oven while you cook the rest.

Be sure to let the cutlets rest for a few minutes after dredging them. This keeps the coating from falling off during cooking. Finally, cook the cutlets over medium-high heat. If the pan is too cool, the coating will absorb butter and become soggy rather than golden and crisp.

What can you serve with turkey scallopini?

Crispy, buttery turkey scallopini is tasty with a variety of sides. Try serving it with a cozy starch, such as buttered noodles, a fluffy rice pilaf or mashed potatoes. Add steamed or roasted asparagus, green beans or broccoli for color and crunch. A refreshing green salad with a tangy vinaigrette also works well to balance the richness of the dish.