I love entertaining and my Turkey Scallopini with Artichokes and Mushrooms in a delectable cream sauce is divine and perfect for wowing guests and family get-togethers.
The other is a turkey cutlet dredged in flour and bread crumbs and then sauteed.
Seriously they are both great and you can easily use chicken breasts instead of turkey if you prefer.
Take a quick look at the recipes and pick out the one you like the best.
I love chicken or turkey cutlets pan-sauteed or baked they are both a great addition to your recipe collections.
We love using leftover turkey or chicken plain scallopini (if there are any) for Turkey Pot Pie or Hot Covered Turkey Sandwiches, you can make a whole other meal with it!
Scroll down to print off both easy recipes and let me know which one you like.
Scallopini Variations
Most turkey and chicken scallopini recipes call for a lemon-caper sauce, which makes the dish almost indistinguishable from the famous chicken piccata.
Scallopini comes from the Italian word “scaloppine,” which translates to “small scallops” but has now taken on the meaning of a piece of thinly sliced meat.
Chicken scallopini can be cooked in a variety of sauces and flavors.
I have one easy recipe for the lighter side of scallopini in cooking methods and can also be baked the other in a creamy sauce a little more gourmet style.
Either one can be used with chicken or turkey pounded thin or you can buy them already sliced thin.
Cheers to a perfectly light or hearty weeknight meal.
Ingredients Needed For These Recipes:
Turkey Scallopini with Cream Sauce Artichokes and Mushrooms
- all-purpose flour (divided)
- salt and freshly ground black pepper
- garlic powder
- turkey cutlets pounded thin or chicken breasts
- butter, divided
- olive oil, divided
- shallots, finely chopped
- mushrooms
- garlic, minced
- chopped fresh thyme or 1/2 teaspoon dried thyme
- dry sherry or pinot grigio white wine
- chicken broth
- heavy cream
- quartered artichoke hearts
- Optional cayenne pepper and chopped fresh parsley, for garnish
Measurements for both recipes are in the printable card below
Easy Turkey or Chicken Scallopini
- turkey breast cutlets or chicken breasts ( or just use shredded leftover turkey or chicken in the sauce)
- all-purpose flour
- salt, pepper, or more to taste
- granulated garlic powder
- egg
- water
- Panko style Italian flavored bread crumbs
- Parmesan cheese
- minced garlic
- butter, cubed
- olive oil
- minced fresh parsley
- Pinot Grigio white wine
- mushrooms
Other Recipes To Try:
Amaretto Cranberry Sauce
Garlic Mashed Potatoes
Fried Turkey
Pumpkin Pie Homemade
Thanksgiving Roundup
Sweet Potato Rolls
10 Turkey Leftover Recipes
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Two Great Recipes!
Whichever one you decide to try in the creamy delicious sauce or the plain sauteed with a hint of wine, they are both simple to make.
Thin cutlets are so versatile when it comes to side dishes.
Just a side of rice, mashed potatoes, pasta, or just a salad you will have a home run meal!
Yield: 4
Turkey or Chicken Scallopini Recipes
Using Turkey or Chicken these two scallopini recipes are fabulous. One is plain and the other a little more gourmet with a cream sauce, artichoke hearts and mushrooms. You can choose which you like the best.
Prep time: 15 MCook time: 15 MTotal time: 30 M
Ingredients:
- Easy Turkey or Chicken Scallopini
- 1 lb. of turkey breast cutlets or chicken breasts (for an easy version just use leftover turkey or chicken and make the sauce skip the frying)
- 1/4 cup all-purpose flour
- 1/8 each teaspoon salt, pepper, or more to taste
- 1 teaspoon granulated garlic powder
- 1 large egg
- 2 tablespoons water
- 1 cup Panko style Italian flavored bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon minced garlic
- 1/4 cup butter, cubed
- 3 teaspoons olive oil
- Minced fresh parsley
- 1/4 cup pinot grigio white wine
- Optional 1 cup sliced mushrooms
- Note: See Below for the Instructions of both recipes
- Turkey Scallopini with Cream Sauce Artichokes and Mushrooms
- 1/2 cup all-purpose flour (divided)
- salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 1 1/2 pounds turkey cutlets, pounded thin or chicken breasts
- 3 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 2 medium shallots, finely chopped
- 1 package (8-ounce)mushrooms sliced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
- 3/4 cup dry sherry or pinot grigio white wine
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 can (15-ounce) quartered artichoke hearts rinsed well
- Optional cayenne pepper and chopped fresh parsley, for garnish
Instructions:
- Easy Turkey or Chicken Scallopini Directions:
- Flatten chicken or turkey to 1/4-in. thickness.
- In a pie plate or zip-lock bag, combine the flour, salt, pepper, and granulated garlic powder.
- In another bowl, beat egg and water.
- In a third shallow bowl, combine bread crumbs and cheese.
- Dredge turkey in flour mixture, then dip in the egg mixture and coat with panko crumbs.
- Let stand for 5 minutes.
- Melt butter in a large skillet over medium-high heat and (add mushrooms if using)..
- Add the garlic, olive oil then cook the turkey for 2-3 minutes on each side or until meat is no longer pink and the coating is golden brown pouring in the white wine.
- Garnish with parsley.
- Turkey Scallopini with Cream Sauce Artichokes and Mushrooms
- Combine 1 teaspoon granulated garlic powder, 1/4 cup all-purpose flour 1/4 teaspoon salt, and black and add to a pie plate or plastic zip-lock bag to shake them in.
- Dip the turkey in flour combination, shaking off excess.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet or sauté pan over medium-high heat.
- Add turkey scallopine.
- Reduce heat to medium and cook 2-3 minutes per side or until golden and cooked through. Transfer to an oven-safe dish and cover to keep warm at 170 degrees.
- Add remaining butter and oil to the pan.
- Add the shallot, reduce heat to low, and cook 3-4 minutes.
- Add mushrooms.
- Saute mushrooms 4 minutes and are golden browned.
- Add garlic and fresh thyme.
- Sprinkle remaining 1/4 cup flour over mushrooms and cook 1-2 minutes.
- Add sherry or wine to the pan.
- Bring to a boil and cook 1-2 minutes.
- Add chicken broth and heavy cream and return to a boil. Reduce heat to medium-low and simmer 4-5 minutes or until slightly thickened then add the artichoke hearts.
- Place the turkey cutlets in the pan just to heat. Add more salt and black pepper if desired.
- Sprinkle with chopped parsley and serve and optional cayenne pepper.
- Serve over your favorite pasta, roasted garlic mashed potatoes, or with acrisp salad.
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More Recipes To Try
How to Cut and Make Great Chicken Wings
Chicken Wings and Dipping Sauces
Baked Italian Chicken Wings
Beer Baked Chicken
Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2020.