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Turkey Piccata
Makes 4 servings
*1 lb. turkey cutlets, such as Shady Brook Farms or Honeysuckle White
*1 tbls. olive oil
*1 tbls. margarine
*1 medium clove of garlic, minced
*Salt and freshly ground black pepper
*Flour for dredging
*1 tbls. fresh lemon juice
*1/4 cup white wine or chicken stock
*2 tbls. capers, drained
1Place cutlets between 2 sheets of plastic wrap and pound lightly with the flat side of a mallet to 1/4-inch thick.
2Melt olive oil and margarine in a large non-stick skillet. Add garlic and saute over medium heat 2-3 minutes, being careful not to burn the garlic.
3Season turkey cutlets with salt and pepper. Dredge lightly in flour. Add to skillet and cook until brown and cooked through. Transfer to warm plate. Add lemon juice and white wine and scrape up any brown bits from the pan. Add capers. Bring to a boil and cook 1 minute. Serve lemon-caper sauce over turkey.