Scaloppine di Tacchino Rebecca

Turkey Scallops with Herbs

Preparation info
  • Serves

    3 or 4

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Here is another dish named after Rebecca, the ubiquitous Jewish housewife. Economical and low-fat sliced turkey breast and boneless chicken breasts have become the veal scaloppine of the nineties. This authentic Italian turkey scaloppine was way ahead of the trend. A similar dish made with veal is also named after Rebecca.


  • 1 pound boneless turkey breast, sliced ⅔ inch thick, or boneless, skinless chicken breast halves
  • All-purpose flour for coating
  • Salt and freshly ground b


One at a time, place the turkey or chicken breasts between 2 sheets of plastic wrap and pound to a uniform thickness of about inch. Do not pound too thin or the meat will tear. Spread the flour on a plate and season with the salt and pepper. Dip the pounded breast meat in the flour, coating both side