Turkey Piccata

Turkey Piccata
Servings: 4 Prep 10 mins Cook 10 mins


  • 1 pound turkey cutlets
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons vegetable oil
  • 1 cup chicken broth
  • 1/2 teaspoon cornstarch
  • 2 tablespoons lemon juice
  • 1 tablespoon butter
  • 1 tablespoon chopped parsley
  • 2 tablespoons nonpareil capers, rinsed and drained (optional)

Make It

1. Place turkey cutlets between two pieces of plastic wrap, and pound to about 1/4-inch thickness. Cut each into three or four pieces. In shallow bowl, combine flour, salt, and pepper. Dredge cutlets in flour mixture, coating well.

2. In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of cutlets, and cook until browned, about 2 minutes. Turn cutlets and cook 1 minute longer. Transfer to platter; keep warm. Repeat with remaining oil and cutlets.

3. Increase heat to high, and add broth to skillet. Stir to loosen brown bits from bottom of skillet, then bring to a boil and cook until liquid is reduced to 1/2 cup, about 3 minutes. Dissolve cornstarch in 1 tablespoon water; whisk into reduced broth. Cook 1 minute more. Stir in lemon juice, butter, parsley, and capers, if desired. Spoon over warm cutlets.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 231, Fat, total (g): 9, carb. (g): 7, pro. (g): 29, Percent Daily Values are based on a 2,000 calorie diet.