Turkey scallops are a culinary preparation that has gained popularity in various regions of Latin America, although its origin dates back to European tradition, particularly French and Italian. The term "escalopín" comes from the French "escalope," which refers to a thin slice of meat, usually breaded or seasoned. In different Latin American countries, this preparation goes by various names; in Mexico and Argentina, for example, they are simply known as "escalopes" or "turkey milanesas," while in Colombia and Venezuela they are sometimes called "breast fillets." This recipe has been locally adapted by incorporating native ingredients and typical cooking techniques, always preserving the delicate flavor and juicy texture of the turkey.
Traditionally, scallops are prepared with beef or pork, but using turkey as a base adds a lighter and healthier touch, combining perfectly with intense sauces like Dijon mustard, which provides a balance between flavor and creaminess. The popularity of this recipe lies in its simplicity and the versatility of its flavor, which can be adjusted with various seasonings to satisfy different palates.
