Turkey Piccata

In this recipe I have used turkey breast cutlets instead of the usual chicken because they are such a great time-saver. You can usually find them very thinly sliced which is great because they are ready right out of the package and require no prepping. I also love to use turkey cutlets in place of chicken or pork because they have a nice light flavor and are moist and tender when cooked. If you haven’t tried them before, look for them in your meat section. They are a delicious, healthy and time-saving option.

Ingredients:

Pour the flour in a large, flat bowl. Dredge the turkey breast cutlets in the flour to thoroughly coat both sides. Place the coated cutlets on a platter or baking sheet and season both sides with salt and pepper.

In a large skillet heat the olive oil over medium-high heat. When hot, place the cutlets in the skillet and cook both sides until lightly brown - about 3 minutes per side.

While turkey is cooking, zest the lemon and squeeze to collect ¼ cup of lemon juice. Choppe the fresh parsley and set aside. Rinse the capers and drain.

When the cutlets are nicely brown, place them on a platter lined with a paper towel, cover with foil and set aside.

Add the wine to the skillet and scrape the bottom with a flat-edge spoon to deglaze the pan. Pour in the chicken broth and continue to deglaze the pan until everything has dissolved. Add the lemon juice and capers and stir in one tablespoon of cold butter. Add the lemon zest and season with salt and pepper to taste.

Place the cutlets on a platter and pour the sauce over the top. Sprinkly with the fresh parsley and serve.

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