© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 lbs TURKEY THIGH CUTLETS
1/3 c Hungarian paprika
2 tbsp Dijon mustard
1 tbsp kosher salt
1 tbsp black pepper
3/4 tsp cayenne pepper
1/3 c olive oil
3/4 c all-purpose flour
1/2 c olive oil
3 tbsp unsalted butter
1 Large Spanish onion, chopped
6 Cloves garlic, thinly sliced
6 TURKEY SAUSAGES, cut into medium dice
1 c almonds, coarsely chopped
18 plum tomatoes, roasted
6 c TURKEY BROTH
1-1/2 Large fennel bulbs, trimmed, cored and thinly sliced
3 Large lemons, juiced
1/3 c fresh cilantro leaves, chopped
1 Bunch scallion tops, thinly sliced
1. CARVE & PREP
Remove turkey drumstick and thigh by cutting leg away from body.
Remove turkey drumstick from thigh by cutting at the joint.
Slice a 1/2-inch scaloppine cutlet down the length of the thigh.
Lay a 24" piece of plastic-wrap on clean cutting surface and lightly cover with oil.
Place turkey scaloppine cutlets on one side of plastic-wrap, folding the other side to cover.
With mallet or flat edge of butcher knife gently pound the turkey scaloppine to a ¼ inch thickness.
Make thin cross cuts on one side of the scaloppine to allow the spice rub to penetrate.
2. SPICE RUB
Place paprika, mustard, salt, black pepper, cayenne and 1/3 cup olive oil in a shallow bowl and mix together.
Dredge turkey cutlets into the rub, making sure to work the spice rub into the turkey.
3. SAUTE
Spread flour over a plate. Lightly dredge spiced cutlets in flour and remove to holding plate.
Place large skillet over medium-high heat.
When hot, add 1/2 cup oil and 3 tablespoons butter.
Add turkey cutlets one at a time, making sure skillet is hot prior to each addition.
Cook until edges begin to color (about 3 minutes.)
Turn and cook 2 minutes on the other side.
Remove turkey to a plate.
4. SAUCE
Reheat the skillet with remaining oil.
Add onion and garlic and cook for 1 minute.
Add turkey sausage and almonds and cook for 2 minutes.
Add tomatoes, broth, fennel and lemon juice, stirring well after each added ingredient.
Bring to a low boil.
Return turkey scaloppine cutlets to the skillet and cook until heated through (about 2 minutes.)
5. PRESENTATION
Remove turkey scaloppine cutlet to plate.
Spoon sauce over cutlet.
Garnish with cilantro and scallions, and serve immediately.
Total Calories 580
Calories from Fat 330
Total Fat 37 g
% Daily Total Fat 57
Saturated Fat 7 g
% Daily Saturated Fat 35
Cholesterol 150 g
% Daily Cholesterol 50
Sodium 1240 mg
% Daily Sodium 52
Total Carbohydrates 19 g
% Daily Total Carbohydrates 6
Dietary Fiber 5 g
% Daily Dietary Fiber 20
Sugars 4 g
Protein 43 g
% Daily Protein 50
% Daily Vitamin C 60
% Daily Calcium 10
% Daily Iron 30