Turkey Scalloppine with Wild Mushrooms

By Jerry Henrikson
Culinary Setting
Boneless Breast


25 4 to 5-oz TURKEY CUTLETS

3 c seasoned flour

1 c butter, divided

3/4 c olive oil

4 Large cloves garlic, sliced thin

1-1/2 lbs fresh wild mushrooms, cleaned and sliced thin

1/2 c fresh lemon juice


1-1/2 c dry white wine

As needed Salt and freshly ground black pepper

As needed lemon wedges


Pound turkey cutlets to an even 1/8-inch thickness. Flour lightly, shaking off excess.

In several batches, melt 2 tablespoons butter, add 2 tablespoons olive oil and 1/2 teaspoon garlic. Saute turkey on both sides until golden brown, about 3 minutes.

Place turkey in hotel pans.

Melt remaining butter and add mushrooms to skillet. Saute until mushrooms lose their crispness. Add to hotel pan.

Deglaze pan with lemon juice, turkey broth and wine. Stir and heat until mixture bubbles. Reduce slightly. Adjust seasonings. Pour sauce over turkey.

Bake in a preheated 325 degree F. oven for about 25-30 minutes.

Serve with mushroom risotto and steamed green vegetables. Garnish with lemon wedges.

Nutrition Facts

Total Calories 300

Calories from Fat 130

Total Fat 15 g

% Daily Total Fat 23

Saturated Fat 6 g

% Daily Saturated Fat 30

Cholesterol 105 g

% Daily Cholesterol 35

Sodium 320 mg

% Daily Sodium 13

Total Carbohydrates 6 g

% Daily Total Carbohydrates 2

Dietary Fiber 1 g

% Daily Dietary Fiber 4

Sugars 1 g

Protein 32 g

% Daily Protein 4

% Daily Vitamin C 10

% Daily Calcium 2

% Daily Iron 10