Turkey Scallopine with Lemon and Capers

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The mild flavor of turkey is the perfect foil for a mixture of lemon juice, white wine and capers. This is a quick and easy recipe to prepare and perfect for serving a crowd. Try my Tofu with White Wine, Lemon and Capers as a vegetarian option.

Prep time: 15 minutes

Turkey Scallopine with Lemon and Capers

By Gloria Kobrin Published: May 9, 2016

  • Yield:

  • 8 scallopine


  • 8 scallopine of turkey pounded thin
  • 1/2 cup flour
  • 1 teaspoon ground white pepper
  • 1/3 cup olive oil
  • 2 cups Dry White Wine
  • 2 large lemons
  • 1 cup large capers rinsed and drained
  • 3 tablespoons Flat Leaf Parsley washed and minced


  • shallow dish large enough to dredge turkey
  • large skillet with cover
  • tongs with rubber ends
  • container to hold sauteed turkey


  1. Mix flour and white pepper in shallow dish. Rinse turkey and pat dry. Juice one lemon. Slice the other one thinly. Remove pits.
  2. Pour two tablespoons of oil in skillet over medium flame. When oil is hot, dredge two scallopine of turkey. Shake off excess flour and carefully place into hot oil. Saute turkey one or two minutes until it is light brown on one side. Turn scallopine over with tongs and saute two minutes longer. Remove from pan and set aside in another container. Cover with foil to retain heat. Repeat process with remaining turkey. Add more olive oil as needed.
  3. You now have the turkey in a container and a skillet with oil and flour. If there is a lot of flour on the bottom of the skillet, pour off the oil and wipe it out. Add one more tablespoon of oil to the skillet before adding wine, lemon juice and capers. Bring to a simmer and simmer for one minute. Return turkey to the skillet and simmer five minutes longer.
  4. Arrange scallopine of turkey in a serving dish. Pour the sauce over it. Garnish with sliced lemon and minced parsley. Serve hot with rice and a colorful vegetable.

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