Entree: Italy – Turkey Piccata (Turkey Piccata — turkey cutlets in lemon-caper sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 9 min

Total 25 min

Ingredients

- 4 boneless skinless turkey cutlets, approx. 6 oz (170 g) each; total approx. 1.5 lb (680 g)
- 1/2 cup (60 g) all-purpose flour, for dredging
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 g) unsalted butter, divided
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) low-sodium chicken broth
- 3 tbsp (45 ml) fresh lemon juice (about 1–2 lemons)
- 2 tbsp (30 g) capers, rinsed
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Place the turkey cutlets between sheets of plastic wrap and gently pound to an even thickness (about 1/4–1/2 inch). Season both sides with kosher salt and pepper, then dredge lightly in flour, shaking off excess.
2. In a large skillet over medium-high heat, heat olive oil and 1 tbsp butter until shimmering. Add turkey cutlets in a single layer (work in batches if needed) and cook until golden brown, about 2–3 minutes per side. Transfer cooked cutlets to a warm plate and tent with foil.
3. Reduce heat to medium, add white wine to deglaze the pan, scraping up browned bits, and simmer until reduced by half, about 2 minutes. Add chicken broth, lemon juice, and capers; simmer 2–3 minutes to combine flavors.
4. Whisk in remaining 2 tbsp butter a little at a time to finish the sauce, then return turkey cutlets to the pan and spoon sauce over them to heat through for 1–2 minutes.
5. Sprinkle with chopped parsley and serve immediately with sauce spooned over the cutlets.