Turkey Piccata
Turkey Piccata
Parkerman & Christie from San Diego, USA, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia Commons
Turkey Piccata
INGREDIENTS
Serves 4 people
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4 turkey cutlets, pounded thin
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1 cup of all purpose flour for dredging
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1 tsp of salt
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1 tsp of fresh ground black pepper
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2 Tbls of extra virgin olive oil
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2 cloves of garlic, chopped
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2 lemons
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1/2 cup of reduced sodium chicken broth
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1/2 cup of white wine
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1 Tbls of capers, rinsed
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1 Tbls of unsalted butter
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1/4 cup of flat leaf parsley
PREPARATION
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In a shallow dish, combine the flour, salt and pepper.
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Dredge the turkey cutlets in the flour and pat off the excess flour.
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In a large frying pan, heat the olive oil and cook the cutlets on low heat until they are browned on both sides. Around 2 minutes on each side
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Remove the turkey to a platter and keep warm.
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Add the garlic and sauté for 1 minute.
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Deglaze the pan with the chicken broth and wine by bringing it to a boil while scraping the brown bits at the bottom of the pan.
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Add the capers and the juice from 1 lemon and cook for 1 minute longer.
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Add the butter until it is melted.
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Pour the sauce over the turkey
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Garnish with parsley and serve with a quartered lemon.