Turkey Piccata with Lemon Caper Sauce
An elegant, and very popular, classic Italian dish using lean turkey cutlets.
4 (4 to 6-ounce) fresh boneless, skinless turkey breast cutlets
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 clove large garlic, thinly sliced
1/2 cup chicken broth
1 lemon, peeled and sectioned
1 tablespoon capers
1/2 teaspoon granulated sugar
2 tablespoons butter
- Place turkey breasts between two sheets of plastic and pound to an even 1/2 inch thickness.
- Combine flour, salt and pepper in a shallow dish. Dredge turkey in flour until evenly coated; shake off any excess.
- Heat a large, nonstick skillet over medium-high heat. Add oil and heat until hot, but not smoking. Sauté turkey until golden brown on both sides and thoroughly cooked, about 8 minutes. Remove from pan and hold warm.
- Add garlic to skillet and cook for 1 minute, or until fragrant, but not brown. Add chicken broth and bring to a boil, scraping the bottom to remove any browned bits. Stir in lemon sections, capers and sugar. Add butter and gently swirl pan until melted. Taste for seasoning. Serve immediately over turkey.
Makes 4 servings.