Turkey Piccata

9 Reviews
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Photo: Becky Luigart-Stayner; Styling: Cindy Barr 
Yield
Serves 4 (serving size: 2 cutlets and 2 tablespoons sauce)
By Ivy Manning
October 2013
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 298
  • Fat 10g
  • Satfat 4.1g
  • Monofat 4g
  • Polyfat 0.6g
  • Protein 43.3g
  • Carbohydrate 4.5g
  • Fiber 0.6g
  • Cholesterol 83mg
  • Iron 2.7mg
  • Sodium 414mg
  • Calcium 19mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

jfessler's Review

leaavon
November 04, 2013
We really liked this! Will make again. Served with spinach quinoa and asparagus. Very tasty!!

Janizy's Review

jfessler
September 18, 2013
I made it with chicken, delicious. A quick and easy keeper. My husband actually made it for me! :-)

lkane99's Review

lkane99
January 05, 2014
I've made this before and the entire family liked it. It was a little tangy for my youngest but I think we should try it again with a little less wine. And to the reviewer who said the was "the same dry tasteless chicken", perhaps you are overcooking your chicken! When cooked properly chicken breast are tender and juicy!

steponme's Review

Gibby007
October 21, 2013
I made some slight changes; dusted turkey with flour before browning, added between 1/8 - 1/4 teaspoon each of sugar and salt to the sauce at the end to cut a little of the sourness from the lemon and bump up the flavor a bit. That said, I thought it was a pretty good week night meal, served with whole wheat orzo pasta and SL Brown Sugar & Bacon Brussels Sprouts, the turkey was very tender and moist. My daughter thought it was good.

Gibby007's Review

Janizy
September 27, 2013
Didn't care for it. I made it with halved chicken breasts which took considerably longer than four minutes to cook. It was the usual dry, tasteless chicken breast with a little tangy sauce on top. I won't be making this again.

aRosado's Review

daneanp
September 15, 2013
Super easy, and rather fancy! Loved this! Certainly a keeper and will be a regular in our menu rotation!

carolfitz's Review

steponme
November 11, 2013
Very easy. Made to recipe except recommend always rinse then drain capers to get a "cleaner" taste. Served with steamed green beans & a simple pilaf. Pear-gorgonzola-walnut green salad to finish. Quick and good.

leaavon's Review

aRosado
September 14, 2013
Good solid recipe...easy prep and flavor was excellent! Definitely a keeper!

daneanp's Review

carolfitz
April 04, 2014
This was good (I used chicken) but I prefer the CL "Chicken Piccata with Capers" from September 2006 better.
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