Turkey Scaloppine 1970's

Makes 4
Prep 10 m
Cook 10 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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 Information for Turkey Scaloppine 1970's
Servings Per Recipe: 4
Per Serving: 9 g sat. fat, 253 mg chol., 23 g Fat, total, 13 g carb., 47 g pro., 452 kcal cal., 944 mg sodium, 1 g fiber