Turkey Piccata
By Chef John Ash
A classic quick Italian recipe, this could be done with any poultry breast. Veal Piccatta, done similarly, was one of the most famous dishes in Italian restaurants from the 1960’s. This delicious alternative is wonderful with The Cutrer Chardonnay.
Serves 6
Total Time 30 minutes
Prep Time 10 minutes
Difficulty Level Easy
Ingredients
2 1/2 lbs skinned turkey breast, sliced into 6 cutlets
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tbsp olive oil
4 tbsp unsalted butter
3 tbsp fresh lemon juice
2 tbsp drained capers
1 tbsp chopped chives
2 tbsp chopped fresh parsley
Directions
Cover the cutlets with a piece of plastic wrap and, using a meat pounder or the bottom of a heavy small skillet or saucepan, flatten each to an even 1/4-inch thickness. Sprinkle the turkey on both sides generously with salt and pepper. Put the flour in a shallow bowl. Dredge each cutlet in the flour and shake off any excess.
In a large sauté pan over medium-high heat, heat the oil and 2 tablespoons of the butter. When the foaming subsides, add the turkey and cook until golden brown on one side, 2 to 3 minutes. Turn and brown the other side, 1 to 2 minutes. When done, remove the turkey cutlets from the pan, sprinkle with a little more salt and pepper, and set aside on a plate.
Remove the pan from the heat and whisk in the lemon juice, capers, and chives, scraping up any brown bits and pieces left on the bottom. Whisk in the remaining 2 tablespoons of butter.
Return the turkey to the pan along with any juices, place over medium heat, and warm gently for 30 seconds or so. Place cutlets on a warm serving platter and top with the sauce and parsley and serve immediately.
