Oxmoor House
Hands-on Time
30 Mins
Total Time
30 Mins
Makes 4 to 6 servings

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.

How to Make It

Step 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.

Step 2

Combine flour, salt, and pepper in a shallow dish. Dredge turkey cutlets in flour mixture.

Step 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.

Step 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.

Step 5

*1 lb. boneless, skinless chicken thighs or thin-cut boneless pork chops may be substituted.

Ratings & Reviews

Pamgardentrolle's Review

September 29, 2013
Too lemony

howeslife1's Review

October 03, 2010
I only used the juice of 1/2 a lemon and it came out fantastic, will definetely prepare this receipe again.

Marta1215's Review

February 18, 2009
The turkey cutlets were very tender and moist. The only thing I would change is adding less of the lemon juice, then adding as needed after tasting.