Photo of Turkey scallopini with vegetables by WW

Turkey scallopini with vegetables

SmartPoints® value per serving
Total Time
30 min
15 min
15 min
Here's a great way to use summer corn and zucchini. If it is too late in the season to find corn on the cob at your grocery store, frozen will do fine. Just defrost 1 cup in your microwave. This dinner comes together quickly and can be a great option to put on repeat in the summer when all that corn and squash is at the market. Summer squash is just as nice as zucchini in the recipe, so feel free to substitute it if you like. Sage adds a taste of Thanksgiving, and other herbs will also work well in this recipe. Basil is especially nice in the summer.


Olive oil

2 tsp

All-purpose flour

2 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked boneless skinless turkey breast

1 pound(s), four 4 oz pieces

Uncooked onion(s)

1 small, red, diced


2 piece(s), kernels removed

Uncooked zucchini

1 medium, diced

Fat free chicken broth

½ cup(s)

Raw sage

oz, chopped (use 1 tablespoon)

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. Heat olive oil in a large nonstick skillet over high heat.
  2. In a shallow dish, stir together flour, salt and pepper. Dredge turkey in mixture, patting off excess. Add turkey to skillet and sauté until golden. Remove and set aside.
  3. Reduce heat to medium-low and add onion to pan. Sauté until softened and beginning to brown. If it becomes too dry, add a tablespoon of chicken broth.
  4. Add corn and zucchini and cook, stirring occasionally, until tender. Stir in chicken broth and sage, and return turkey to the skillet until warmed.
  5. Divide turkey cutlets onto 4 plates. Season vegetables to taste with salt and pepper and spoon over turkey. If desired, garnish with sage.