Turkey scaloppini with homemade tomato sauce

By Emily Richards
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  • 455 grams boneless skinless turkey breast
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon each salt and pepper, divided
  • 1 egg
  • 3 tablespoons water
  • 3/4 cup dried Italian seasoned bread crumbs
  • 1/4 cup grated Parmesan or Romano cheese, divided
  • 1 teaspoon dried oregano
  • 1/4 cup extra-virgin olive oil (approximately)
  • 1 batch homemade tomato sauce (see recipe)

Homemade tomato sauce:

  • 2 cans (828 milliliters each) plum tomatoes with juices
  • 6 sprigs fresh Italian parsley
  • 2 sprigs fresh basil
  • 1 small onion, halved
  • 2 cloves garlic, halved
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dried oregano leaves
  • 2 teaspoons salt
  • 1/4 teaspoon hot pepper flakes


  1. Using a sharp chef’s knife, cut out tenderloin from the breast and set aside. Place knife on a slight angle and cut breast crosswise into thin slices. Place tenderloin between parchment paper or re-sealable plastic bag. Using meat mallet, pound to a thin scaloppini. Repeat with remaining slices; set aside.
  2. In a shallow bowl, combine flour and half each of the salt and pepper.
  3. In another shallow bowl, whisk egg and water.
  4. In a third shallow bowl, combine breadcrumbs, two tablespoons of the cheese and oregano. Sprinkle remaining salt and pepper over turkey. Dredge each cutlet in flour, then into egg, letting excess drip off. Coat evenly with breadcrumb mixture. Place on waxed paper-lined baking sheet.
  5. In a large non-stick skillet, heat oil over medium-high heat. Cook cutlets, for five minutes, turning once and in batches until light golden, adding more oil as necessary.
  6. Preheat oven to 350 F.
  7. Ladle some of the tomato sauce (see below) into a shallow baking dish. Top with cutlets, overlapping slightly. Ladle more of the sauce over top. Sprinkle with remaining Parmesan cheese; cover with foil and bake for 15 to 20 minutes or until sauce is bubbly. Serve with extra sauce if desired.

Make ahead: You can cover and refrigerate breaded cutlets for up to four hours before pan frying.

Refrigerate or freeze any remaining sauce to toss with pasta or make another batch of cutlets.


  1. In a food mill or blender, puree tomatoes until smooth and pour into large saucepan. Add parsley, basil, onion, garlic, oil, oregano, salt and hot pepper flakes. Bring to a boil; cover and reduce to medium-low heat; cook for about two hours or until reduced slightly and thickened.
  2. You can serve up the very soft onion, garlic and herbs on crusty bread. Alternatively, purée them into the sauce after cooking.


Both recipes from Per La Famiglia Memories and Recipes of Southern Italian Home Cooking by Emily Richards


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