Turkey Piccata

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.

Yield: Serves 4 (serving size: 2 cutlets and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 298
  • Fat: 10g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.6g
  • Protein: 43.3g
  • Carbohydrate: 4.5g
  • Fiber: 0.6g
  • Cholesterol: 83mg
  • Iron: 2.7mg
  • Sodium: 414mg
  • Calcium: 19mg

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

Preparation

  1. 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. 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.
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