Turkey Piccata is the definition of an easy meal. Because your turkey cutlets have been pounded thin, the preparation time for the dish is less than 15 minutes. (Save this recipe and use it for chicken or thin pork chops.) Add baby spinach sauteed in olive oil and garlic and you’ll have dinner on the table in record time.
Turkey Piccata
1 pound boneless turkey breast cutlets (see note)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon white pepper
3 tablespoons butter, divided
2 tablespoons olive oil
1/2 cup dry white wine
1/3 cup fresh lemon juice
1 tablespoon drained capers
6 lemon slices, halved
1 tablespoon chopped fresh flat-leaf parsley
Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.
Combine flour, salt, and pepper in a shallow dish. Dredge turkey cutlets in flour mixture.
Melt 1 tablespoon butter in 1 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add half of turkey, and cook 2 to 3 minutes on each side or until golden brown. Remove turkey from skillet, and place on a wire rack in a jelly-roll pan in a 200 degrees oven to keep warm. Repeat with remaining turkey, 1 tablespoon butter, and 1 tablespoon oil as needed.
Stir wine and next 3 ingredients into skillet, and cook over medium-high heat 2 minutes or until sauce is slightly thickened. Remove from heat; stir in remaining 1 tablespoon butter. Place turkey on a serving platter; pour sauce over turkey, and sprinkle evenly with parsley.
Note: Boneless, skinless chicken thighs or thin-cut boneless pork chops may be substituted.
Serves 4.
Source: Southern Living, 2006
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