Turkey Piccata

Turkey Piccata

Turkey Piccata

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


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


  • 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.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.