Spicy Turkey Scaloppini with Cranberries and Greens

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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4 tablespoons extra-virgin olive oil

2 teaspoons ground chili powder

1 teaspoon ground allspice

Freshly ground black pepper

1 1/2 teaspoons kosher salt, plus more for seasoning

8 turkey scaloppini (about 1 pound 10 ounces)

6 cups mixed baby greens

1/3 cup red wine vinegar

1 tablespoon honey

1/4 cup dried cranberries


  1. Mix 2 tablespoons of the olive oil, chili powder, allspice, salt, and pepper in a small bowl and brush the turkey all over with the spice mixture. Heat a nonstick skillet over medium-high heat and cook 2 of the turkey scallopine at a time, turning only once until browned on each side, about 3 minutes total. Transfer to a serving dish and repeat with the rest of the turkey. (Note: Wipe out the skillet with a dry paper towel between each batch, but not after the last batch.)
  2. Place the greens in a large bowl and set aside. Add the vinegar to the skillet along with the honey and cranberries. Whisk in the remaining 2 tablespoons oil, season the hot vinaigrette with salt and pepper, to taste, and pour over the greens. Toss to coat and serve the wilted greens on top of the turkey.

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