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Turkey Scaloppine With Pancetta-Sage Sauce Recipe

Fast & Easy Dinner: Turkey Scaloppine With Sage Sauce

If you're hungry for turkey, but don't want to wait till Thanksgiving to make the mouthwatering meat, serve up this simple turkey scaloppine recipe. It comes together quickly, meaning you can enjoy it as an elegant and flavorful main any time of the week. When using thinly pounded slices of boneless turkey breasts, pay attention to the heat, as you don't want to overcook the poultry. The fast pan sauce is a mixture of white wine, chicken broth, fresh sage, and chopped pancetta. A couple pats of butter add a glossy sheen to the sauce. For a complete pre-Thanksgiving meal, serve with stuffing muffins and a glass of Beaujolais. Want the recipe? Check it out after the break.

Turkey Scaloppine With Pancetta-Sage Sauce

Modified from Cooking Light

Turkey Scaloppine With Pancetta-Sage Sauce Recipe 2010-11-02 16:00:37


  1. 1 1/2 pounds turkey breast cutlets (about 8 cutlets)
    freshly ground black pepper
    1 cup flour
    2 tablespoons olive oil
    1/3 cup thinly sliced pancetta (about 1 ounce)
    2 tablespoons thinly sliced fresh sage
    3/4 cup white wine
    1/2 cup fat-free, less-sodium chicken broth
    2 tablespoons butter, cut into small pieces


  1. Place a turkey cutlet on a large piece of saran wrap. Cover with another piece of saran wrap. Using a meat pounder (or other heavy object like a rolling pin or wine bottle), pound the cutlet till it is thin and flat, about 1/4-inch thick.
  2. Season the turkey scaloppine generously with salt and pepper on both sides.
  3. Coat lightly in the flour and shake off any extra flour.
  4. Heat two large skillets over medium heat. Add 1 tablespoon of oil to each skillet.
  5. Cook half of the turkey in one pan and the remaining turkey in the other pan. Cook until the turkey is lightly browned and no longer pink on the inside, 5-7 minutes. Remove turkey from pan and keep warm.
  6. Add pancetta and sage to pan; cook 3 minutes or until pancetta is browned, stirring occasionally. Add wine; bring to a boil.
  7. Cook until reduced to 1/2 cup (about 3 minutes). Add broth; bring to a boil. Cook until reduced to about 2/3 cup (about 2 minutes). Stir in butter.
  8. Add the turkey scaloppine back to the pan and turn to coat with sauce. Cook for another minute to blend flavors. Enjoy immediately.

Serves 8.

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