Turkey Scallopini with Hoisin-Orange Sauce

May/June 1991

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Lean turkey cutlets take only minutes to make. Add a simple pan sauce made from kitchen staples and dinner is ready in mere minutes. Make it a meal: Serve with brown basmati rice and steamed asparagus.

Turkey Scallopini with Hoisin-Orange Sauce

Makes: 4 servings

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Total Time:


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon freshly ground pepper
  • 1 pound turkey cutlets
  • 2 teaspoons canola oil
  • 1 clove garlic, minced
  • 2 scallions, trimmed and chopped
  • 1/2 cup water
  • 2 tablespoons frozen orange-juice concentrate, thawed
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon hoisin sauce


  1. Combine flour and pepper in a shallow dish. Dredge turkey lightly in the flour mixture.
  2. Heat oil in a nonstick skillet over medium-high heat. Cook turkey until the outside is slightly browned and the inside is no longer pink, about 2 minutes per side. Transfer to plates or a platter and keep warm.
  3. Add garlic and scallions to the pan and sauté for 1 minute. Add water, orange-juice concentrate, soy sauce and hoisin, bring to a boil, stirring. Spoon the sauce over the turkey.

Tips & Notes

  • Note: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.


Per serving: 198 calories; 3 g fat (0 g sat, 1 g mono); 45 mg cholesterol; 12 g carbohydrates; 30 g protein; 1 g fiber; 434 mg sodium; 111 mg potassium.

Nutrition Bonus: Vitamin C (23% daily value).

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 4 very lean meat

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Recipe Categories

Type of Dish
Main dish, poultry
Ease of Preparation
Total Time
30 minutes or less
Main Ingredient
Preparation/ Technique

May/June 1991
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