m. c. de marco: The New Kitchen Cookbook

Turkey Scaloppini

This recipe was adapted from Scaloppini di Tacchino Rebecca in Cucina Ebraica by Joyce Goldstein. I cut back on the wine and added specific measurements for the flour mixture. I tossed in some leftover flour mixture rather than thickening the sauce longer, but it’s still more liquid than you might expect.



If turkey tenders are much more than 2/3" thick, slice to 2/3" thickness. Place between sheets of plastic wrap and beat with a meat tenderizer to 1/3" thickness. Dredge lightly in a mixture of the flour, salt, and spices. Fry in oil for 3 minutes per side. Remove from pan and keep warm. Add wine to pan and cook down somewhat. Add remaining ingredients and cook for 3 minutes. Pour over turkey and serve.


The recipe allows chicken breast meat instead, but I haven’t tried that yet.

For Passover, you can pre-coat the turkey tenders in ¼ c. rice (warning: kitniyot), almond, or matzah cake flour (mixed with the spices), dunk in egg (mixed with the salt), and coat with matzah meal.

You can top with young Japanese knotweed shoots instead of scallion.