Turkey Breast Piccata

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3-4 lb (1.4-1.8 kg) boneless, skinless turkey breast, sliced into 1-inch (2.54 cm) thick cutlets
1/2 cup (60 g) all-purpose flour
Salt and pepper, to taste
3 tbsp (45 ml) olive oil
4 tbsp (60 g) unsalted butter
1/2 cup (120 ml) white wine or chicken broth
1/4 cup (60 ml) fresh lemon juice
1/4 cup (40 g) capers, drained
2 tbsp (8 g) fresh parsley, chopped

Show original ingredient measurements

3-4 lb (1.4-1.8 kg) boneless, skinless turkey breast, sliced into 1-inch thick cutlets
1/2 cup (60 g) all-purpose flour
Salt and pepper, to taste
3 tbsp (45 ml) olive oil
4 tbsp (60 g) unsalted butter
1/2 cup (120 ml) white wine or chicken broth
1/4 cup (60 ml) fresh lemon juice
1/4 cup (40 g) capers, drained
2 tbsp (8 g) fresh parsley, chopped

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the turkey cutlets dry with paper towels. Season both sides with salt and pepper, then dredge in flour, shaking off any excess.
2. Heat olive oil and 2 tablespoons (30 ml) of butter in a large skillet over medium-high heat. Add the turkey cutlets and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and keep warm.
3. In the same skillet, add the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes, then stir in lemon juice, capers, and the remaining butter. Allow the sauce to reduce slightly.
4. Return the turkey cutlets to the skillet, spooning the sauce over the top to coat them well. Sprinkle with fresh parsley before serving. Enjoy this dish with pasta or your choice of sides.

1. Pat the turkey cutlets dry with paper towels. Season both sides with salt and pepper, then dredge in flour, shaking off any excess.
2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the turkey cutlets and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and keep warm.
3. In the same skillet, add the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes, then stir in lemon juice, capers, and the remaining butter. Allow the sauce to reduce slightly.
4. Return the turkey cutlets to the skillet, spooning the sauce over the top to coat them well. Sprinkle with fresh parsley before serving. Enjoy this dish with pasta or your choice of sides.