California Turkey Scaloppine

"The bright, sunny flavors of California are reflected in this turkey scallopini made with turkey breast, avocado, tomatoes and cheese. From Great American Recipes recipe collection"
photo by Jamilahs_Kitchen photo by Jamilahs_Kitchen
photo by Jamilahs_Kitchen
Ready In:




  • Pound turkey slices between two sheets of waxed paper until thin.
  • Marinate in wine or lemon juice in refrigerator 30 minutes to one hour.
  • Beat egg slightly with water. Combine bread crumbs with flour, salt, paprika and parsley.
  • Dip turkey slices in egg, then coat with bread crumb mixture. Chill for 1 hour.
  • In large skillet heat 2 Tbl olice oil. Saute turkey about 3 minutes on each side, until golden brown. Remove to shallow baking pan.
  • Place tomato and avocado on each turkey scallopini, then top with cheese.
  • Place under broiler until cheese melts.
  • Arrange on platter or individual plates, allowing 2 slices per person. Garnish with fresh parsley.

Questions & Replies

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  1. rpmazur
    So moist and delicious! Chilling the breast before frying it made a difference. I used canned tomatoes and didn't have avocado but it came out wonderful. Thanks for a great recipe!
  2. mama smurf
    Made this for Spring PAC 2011. I used dry white wine to marinate my turkey slices for about 25 minutes and mixed bread crumbs with flour and panko crumbs (for some crunch) and the seasonings. I used the toppings and this was sooooooo easy and good! Thank you for submitting the recipe.
  3. peggy 3062
    Excellent!!!! I used swiss cheese and skipped the avocado. The wine marinade was delicious! Thank you for sharing
  4. Jamilahs_Kitchen
    I had some pre scallopini turkey breasts at home and needed a nice way to prepare them. I didn't have the avacado and the cheddar and only had Italian panko breadcrumbs so I went more Italian flavor with this than the Cali version. However I loved the preperation method and chilling before frying the breasts was a great idea and something I will definately use in the future. I followed the recipe exact except for the toppings I was missing and instead used a little mozzerella cheese on top.My husband and I both gave this 6 stars. I will definately make again and next time with the cheddar and avacado. Thanks =)
  5. Valerie in Florida
    Wow. Amazing ! It is great that something with such simple flavors can be so wonderful. Thank you so much for sharing this recipe.


My husband and I are orginally from central Arkansas but have lived in Texas since 1985, when his new job brought us west. Even after 22 years in Texas I still refer to Arkansas as "home". We have 1 2-legged child, a boy, and 2 4-legged children, rescued doberman pinschers named Max and Angel. They aren't DOGS!, they are 4-footed people in fur suits. Totally spoiled but so loving and affectionate. DH is an electronics technician working for a defense contractor and I'm a registered nurse currently doing telehealth nursing for a major insurance company. I work 10 hour night shifts from 8 pm to 6:30 am, so getting motivated to cook can be a challenge. Fortunately I do have 3 nights in a row off each week, which helps. For past 10-12 years it has just been DH and myself at home and we ate out a lot. DH works days and I've mostly worked nights since becoming a nurse and it is truly easier to go out for dinner. We still eat out quite a bit but lately I've been cooking more. Thank goodness there doesn't seem to be a limit to how much you can put in your cookbooks here on 'zaar, mine are very full. I decided it was time to start trying some of those recipes I've been "collecting" so long and we've had some really good to exceptional meals and have cut back dining out to once or twice a week. My Rating System: 5 - Exceptional, the recipe that DH continues to talk about how good it is several days later. 4 - Very good, the recipe that DH mentions how good it is several times during dinner. No changes are needed 3 - could be for one of 2 reasons. 1st reason is that I would rate it a 4 and DH would rate a 2 so I compromise on a 3; or 2nd reason, we both felt like something was missing. If it receives a 3 star rating for the 2nd reason, I would probably make it again, but would make changes to try to make it more satisfactory to our taste. I don't give less than 3 stars. If we felt the recipe just didn't do it for us, and no amount of tweaking would help, I just delete the recipe from my cookbook. Everyone has different tastes and the next person may love it. I wouldn't want my review to make them not try it. This generally doesn't happen often, since I wouldn't fix anything that has a preponderance of ingredients that I know we don't like. I have quite a cookbook collection - ranging from the little ones at the grocery store checkouts to gourmet hardback ones. Since finding 'zaar it is becoming easier to resist buying cookbooks. So I guess you would have to say 'zaar is my favorite cookbook.
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