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Turkey Scallopine with Pecans and Apples
Turkey Scallopine with Pecans and Apples
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Flour seasoned with salt & pepper
2 large Jersey Fresh eggs, beaten lightly
2 cups fresh bread crumbs mixed with 3 cups finely chopped pecans
1 ½ pounds turkey scallopine, pounded thin
1 Jersey Fresh apple, peeled, cored, halved, and sliced 1/8 inch thick
3 TBS unsalted butter
3 TBS vegetable oil
1 cup chicken stock
2 TBS water
strips of orange rind for garnish
½ cup fresh orange juice
½ tsp cornstarch
Jersey Fresh parsley, chopped




Dredge turkey in flour mixture, shaking off excess, dip in eggs, then coat with bread crumb mixture. In large skillet, sauté apple over moderately high heat in ½ TBS butter and ½ TBS oil for 2 minutes, (until crisp-tender), transfer to a platter and keep warm, covered. Cook turkey in the skillet (in batches) over moderate heat in remaining butter and oil for 1 to 2 minutes on each side (until it is just firm to the touch). Transfer to the platter and keep warm, covered. Wipe out the pan, add the orange juice and the chicken stock and boil until reduced by half. In a small bowl, whisk cornstarch with 2 TBS water and add to sauce. Salt and pepper to taste; bring mixture to a boil. Arrange turkey and apple slices on a platter, spoon sauce over turkey, garnish with parsley and orange rind. Serves 6. Contributed by: Maureen Richardson, Trenton, NJ

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Turkey Scallopine with Pecans and Apples
This is a QR Code
Scan here to get
this recipe on
your phone
Flour seasoned with salt & pepper
2 large Jersey Fresh eggs, beaten lightly
2 cups fresh bread crumbs mixed with 3 cups finely chopped pecans
1 ½ pounds turkey scallopine, pounded thin
1 Jersey Fresh apple, peeled, cored, halved, and sliced 1/8 inch thick
3 TBS unsalted butter
3 TBS vegetable oil
1 cup chicken stock
2 TBS water
strips of orange rind for garnish
½ cup fresh orange juice
½ tsp cornstarch
Jersey Fresh parsley, chopped




Dredge turkey in flour mixture, shaking off excess, dip in eggs, then coat with bread crumb mixture. In large skillet, sauté apple over moderately high heat in ½ TBS butter and ½ TBS oil for 2 minutes, (until crisp-tender), transfer to a platter and keep warm, covered. Cook turkey in the skillet (in batches) over moderate heat in remaining butter and oil for 1 to 2 minutes on each side (until it is just firm to the touch). Transfer to the platter and keep warm, covered. Wipe out the pan, add the orange juice and the chicken stock and boil until reduced by half. In a small bowl, whisk cornstarch with 2 TBS water and add to sauce. Salt and pepper to taste; bring mixture to a boil. Arrange turkey and apple slices on a platter, spoon sauce over turkey, garnish with parsley and orange rind. Serves 6. Contributed by: Maureen Richardson, Trenton, NJ

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