Pull out your largest nonstick skillet for this turkey piccata recipe. (An electric one would be great.) Don't crowd the pan, and add each turkey cutlet slowly so temperature will stay hot.
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Total: 30 Minutes
- 1 pound boneless turkey breast cutlets*
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white pepper
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/3 cup fresh lemon juice
- 1 tablespoon drained capers
- 6 lemon slices, halved
- 1 tablespoon chopped fresh flat-leaf parsley
- 1. Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.
- 2. Combine flour, salt, and pepper in a shallow dish. Dredge turkey cutlets in flour mixture.
- 3. Melt 1 Tbsp. butter in 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Add half of turkey, and cook 2 to 3 minutes on each side or until golden brown. Remove turkey from skillet, and place on a wire rack in a jelly-roll pan in a 200° oven to keep warm. Repeat with remaining turkey, 1 Tbsp. butter, and 1 Tbsp. oil as needed.
- 4. Stir wine and next 3 ingredients into skillet, and cook over medium-high heat 2 minutes or until sauce is slightly thickened. Remove from heat; stir in remaining 1 Tbsp. butter. Place turkey on a serving platter; pour sauce over turkey, and sprinkle evenly with parsley.
- *1 lb. boneless, skinless chicken thighs or thin-cut boneless pork chops may be substituted.
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