Turkey Piccata

Turkey Piccata Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr


Chicken cutlets are a good substitute for turkey cutlets. Make your own by cutting 4 chicken breasts in half horizontally.


Serves 4 (serving size: 2 cutlets and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 298
Fat 10 g
Satfat 4.1 g
Monofat 4 g
Polyfat 0.6 g
Protein 43.3 g
Carbohydrate 4.5 g
Fiber 0.6 g
Cholesterol 83 mg
Iron 2.7 mg
Sodium 414 mg
Calcium 19 mg


8 (3-ounce) turkey cutlets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1/4 cup chopped shallots
1 tablespoon sliced garlic
3/4 cup dry white wine
1/2 cup unsalted chicken stock
1 teaspoon all-purpose flour
2 tablespoons fresh lemon juice
1 1/2 tablespoons capers, drained
2 tablespoons chopped fresh flat-leaf parsley


1. Sprinkle turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Repeat procedure with remaining oil and cutlets.

2. Add 1 tablespoon butter to pan. Add shallots and garlic; sauté 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter, juice, and capers. Pour sauce over cutlets; sprinkle with parsley.


Ivy Manning,

October 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note