Recipe Index

American | Turkey Scaloppine with Orange Pan Sauce

Updated on September 5, 2017

I really need to take a new photo of this dish. To speed up the preparation on this, I started using chicken cutlets.

Yield: 4 servings

turkey scaloppine with orange pan sauce


1 pound turkey breast, sliced diagonally into 1/2 inch thick slices and pounded lightly

flour for dredging

1 teaspoon sweet Spanish paprika

2 tablespoons clarified butter (ghee)

1 shallot, finely chopped

4 tablespoons Grand Marnier

1 cup low-sodium chicken stock

1 teaspoon finely chopped orange zest

2 tablespoons freshly squeezed lemon juice

2 tablespoons freshly squeezed orange juice

1 teaspoon sugar, or to taste

1 tablespoon finely chopped flat-leaf parsley

kosher sea salt, to taste

freshly ground pepper, to taste



Lightly sprinkle paprika on pounded turkey slices, then lightly flour (pat off flour). Heat a large skillet, add the butter, and saute the turkey slices until golden, about 2 to 3 minutes per side. Remove to a warmed platter.

Pour off excess fat. Add the shallots and Grand Marnier to the skillet and scrape up any brown bits that are in the bottom of the pan, the add the stock and simmer until thickened slightly, about 3 minutes. Add the orange zest, lemon and orange juices, sugar and parsley, and season to taste with salt and pepper. Pour the sauce over the turkey and serve.

Note: At Whole Foods they call this cut "turkey tenderloin".

Note: You can cook turkey up to 30 minutes in advance, before adding the sauce, and keep warm in a turned off 200 degree oven. When you are ready, make sauce and proceed.

Note: Don't use a non-stick pan, you want to create bits for the sauce.


(Ref. Home Chef's "Turkey Scaloppine with Orange Pan Sauce" recipe, "Weeknight Strategies" class.)