Turkey Scaloppine 1970's

Turkey Scaloppine 1970's
Servings: 4 Prep 10 mins Cook 10 mins


  • 1/2 cup all-purpose flour
  • 2 eggs
  • 3/4 cup plain bread crumbs
  • 1 1/2 pounds turkey cutlets (about 8), pounded thin
  • 1 teaspoon salt
  • 1/4 cup (1/2 stick) butter or margarine
  • 2 tablespoons vegetable oil
  • 1 cup beef broth
  • 1/2 cup water
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon pepper

Make It

1. Place flour in resealable plastic food-storage bag. Lightly beat eggs in shallow bowl. Place bread crumbs in pie plate. Season turkey with salt. Place cutlets in bag with flour; shake to coat; remove and shake off excess. Dip in beaten egg; coat both sides with bread crumbs. Let stand a few minutes to dry.

2. Melt 1 tablespoon butter and 1 tablespoon oil in large skillet over medium-high heat. Working in batches, add cutlets; cook 2 minutes on each side, adding 1 tablespoon oil and 1 tablespoon butter if needed. Remove cutlets to serving platter; keep warm.

3. Reduce heat to medium. In same skillet, melt remaining 2 tablespoons butter. Whisk in 2 tablespoons of the coating flour; cook, whisking, until smooth, about 1 minute. Stir in broth, water, Worcestershire sauce, mustard and pepper. Boil 1 minute or until thickened. Serve with cutlets. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 452, Fat, total (g): 23, chol. (mg): 253, sat. fat (g): 9, carb. (g): 13, fiber (g): 1, pro. (g): 47, sodium (mg): 944, Percent Daily Values are based on a 2,000 calorie diet.