Wednesday, May 15, 2013

Turkey Piccata

1 lb boneless turkey cutlets
1/2 cup all purpose flour
1 tsp salt
1 tsp pepper
3 tbsp butter, divided
2 tbsp olive oil
1/2 cup dry white wine
1/3 cup fresh lemon juice
1 tbsp drained capers
6 lemon slices, halved
1 tbsp chopped fresh flat leaf parsley

Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in flour mixture. Melt 1 tbsp butter and 1 tbsp olvie oil in a large non stick skillet over medium-high heat. Add half of the turkey and cook 3-4 minutes on each side until golden brown. Remove turkey from skillet and place on a wire rack in a jelly roll pan in a 200 degree oven to keep warm. Repeat with remaining turkey, butter and olive oil.
(NOTE - I didn't remove the turkey - I kept it in and just made the sauce with the turkey in the pan and it turned out great.)
Stir wine and next 3 ingredients into skillet and cook over medium high heat for 2 minutes or until sauce is slightly thickened. Remove from heat; stir in remaining butter.
Place turkey on a serving platter and pour sauce over it. Sprinkle evenly with parsley.

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