Turkey Scaloppini Recipe With Florida Orange–Napa Valley Cabernet Sauvignon Sauce


  • 12 (2-oz.) turkey breast cutlets
  • Salt to taste
  • Pepper to taste
  • 2 cups flour
  • 5 tbsp. olive oil, divided
  • 1 tbsp. garlic, thinly sliced
  • 3 cups yellow zucchini, cut into ½-inch slices*
  • 1 ½ cups fava beans, blanched, skins removed**
  • 1 cup red grapes, whole
  • 3 tbsp. fresh basil, chopped
  • ½ cup (120 ml) Florida Orange Juice, divided
  • ½ cup (120 ml) Napa Valley Cabernet Sauvignon
  • 1 tbsp. butter

*Green zucchini or yellow summer squash can be substituted.
**Fresh peas can be substituted.


Turkey Scaloppini Recipe With Florida Orange–Napa Valley Cabernet Sauvignon Sauce

1. Place large piece of plastic wrap on counter. Lay out turkey breast cutlets with space between each of them; cover with second piece of plastic wrap.

2. Use mallet to pound cutlets to ¼-inch thickness. Season cutlets with salt and pepper; dredge in flour and shake off any excess. Reserve cutlets.

3. Heat medium skillet over medium heat. Add 1 tablespoon olive oil and garlic; cook until garlic begins to brown lightly.

4. Add zucchini; sauté for 4 to 5 minutes over medium heat, or until tender.

5. Add fava beans, grapes and basil. Stir in 2 tablespoons orange juice; remove from heat. Reserve and keep warm.

6. Heat large skillet over medium-high heat. Add 2 tablespoons olive oil to pan and heat until shimmering.

7. Add 6 turkey cutlets to pan; brown on both sides. Repeat process with remaining cutlets or use 2 skillets. Remove cutlets from pan; reserve and keep warm.

8. Add wine to skillet used to cook turkey cutlets; cook for 2 to 3 minutes.

9. Add remaining 2 tablespoons orange juice; simmer until reduced to one-half the original volume.

10. Add butter; swirl pan until butter is melted and incorporated into sauce. 

11. Return cutlets to skillet with sauce; heat over low heat for 2 to 3 minutes.

12. To serve, place spoonful of vegetable mixture in center of serving plate.

13. Place 2 scaloppini on top; spoon Florida Orange–Napa Valley Cabernet Sauvignon Sauce on top.