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Turkey Piccata

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

 

Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.