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turkey piccata


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  • 8 (3 ounce)turkey cutlets
  • 1/4 teas salt
  • 1/4 teas pepper
  • 1 tab olive oil divided
  • 2 tab unsalted butter divided
  • 1/4 cup chop shallots
  • 1 tab sliced garlic
  • 3/4 cup dry white wine
  • 1/2 cup unsalted chicken stock
  • 1 teas flour
  • 2 tab fresh lemon juice
  • 1 1/2 tab capers drained
  • 2 tab chop parsley


Preparation time 20mins


Step 1

Sprinkle turkey with salt and pepper Heat a large skillet over med high Add 1 1/2 teas oil to pan swirl to coat. Add 4 cutlets to pan and cook 2 min on each side or until done Remove cutlets from pan keep warm Repeat with remaining oil and cutlets.
Add 1 tab butter to pan Add shallots and garlic sauté 1 min Increase heat to high Add wine bring to a boil and cook 2 min. Combine chicken stock and flour stirring with a whisk. ADD STOCK MIXTURE TO PAN AND BRING TO BOIL. Cook 5 min or until liquid is reduced by half. Remove from heat stir in remaining 1 tab butter, juice and capers Pour over cutlets sprinkle with parsley

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