Turkey Piccata

Yield: 2 servings (serving size: about 5 ounces turkey and 2 tablespoons caper mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 0.0%
  • Fat: 2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 43g
  • Carbohydrate: 6.9g
  • Fiber: 0.6g
  • Cholesterol: 68mg
  • Iron: 0.0mg
  • Sodium: 281mg
  • Calcium: 0.0mg


  • 2 tablespoons lemon juice, divided
  • 3/4 pound turkey breast cutlets
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon olive oil
  • 1/4 cup dry white wine or low-sodium chicken broth
  • 1 tablespoon drained capers
  • 1 1/2 teaspoons chopped fresh parsley


  1. Drizzle 1 tablespoon lemon juice evenly over cutlets. Combine flour, paprika, and pepper; dredge cutlets in flour mixture.
  2. Heat oil in a medium nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Transfer turkey to a serving platter; set aside, and keep warm.
  3. Combine wine and remaining 1 tablespoon lemon juice in pan; bring to a boil over medium heat, stirring constantly. Add capers, and cook 1 minute. To serve, pour caper mixture over cutlets; sprinkle with parsley.
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