Turkey Piccata

Turkey Piccata

Parkerman & Christie from San Diego, USA, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia Commons

INGREDIENTS

Serves 4 people

• 4 turkey cutlets, pounded thin

• 1 cup of all purpose flour for dredging

• 1 tsp of salt

• 1 tsp of fresh ground black pepper

• 2 Tbls of extra virgin olive oil

• 2 cloves of garlic, chopped

• 2 lemons

• 1/2 cup of reduced sodium chicken broth

• 1/2 cup of white wine

• 1 Tbls of capers, rinsed

• 1 Tbls of unsalted butter

• 1/4 cup of flat leaf parsley

  PREPARATION

• In a shallow dish, combine the flour, salt and pepper.

• Dredge the turkey cutlets in the flour and pat off the excess flour.

• In a large frying pan, heat the olive oil and cook the cutlets on low heat until they are browned on both sides. Around 2 minutes on each side

• Remove the turkey to a platter and keep warm.

• Add the garlic and sauté for 1 minute.

• Deglaze the pan with the chicken broth and wine by bringing it to a boil while scraping the brown bits at the bottom of the pan.

• Add the capers and the juice from 1 lemon and cook for 1 minute longer.

• Add the butter until it is melted.

• Pour the sauce over the turkey

• Garnish with parsley and serve with a quartered lemon.