📝 About This Recipe
A sophisticated twist on the classic Italian-American veal dish, this Turkey Piccata features tender, thin-cut cutlets dredged in seasoned flour and pan-seared to golden perfection. The magic lies in the silky pan sauce—a bright, velvety emulsion of dry white wine, fresh lemon juice, and briny non-pareil capers. It is a vibrant, elegant meal that feels like a celebration yet comes together in under thirty minutes.
🥗 Ingredients
The Turkey
- 1.5 pounds Turkey breast cutlets (pounded to 1/4 inch thickness)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper
- 2 tablespoons Extra-virgin olive oil
- 1 tablespoon Unsalted butter (for searing)
The Piccata Sauce
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup Chicken stock (low-sodium)
- 1/4 cup Fresh lemon juice (about 2 lemons)
- 3 tablespoons Non-pareil capers (drained and rinsed)
- 3 tablespoons Cold unsalted butter (cut into small cubes)
- 2 cloves Garlic (minced)
For Garnish
- 1/4 cup Fresh Italian parsley (finely chopped)
- 1 Lemon (sliced into thin rounds)
👨🍳 Instructions
-
1
Place the turkey cutlets between two sheets of plastic wrap and gently pound them with a meat mallet to an even 1/4-inch thickness. This ensures even cooking and maximum tenderness.
-
2
In a shallow pie dish or plate, whisk together the flour, kosher salt, and black pepper.
-
3
Pat the turkey cutlets dry with paper towels, then dredge each piece in the flour mixture, shaking off any excess. You want a very thin, translucent coating.
-
4
In a large stainless steel or cast-iron skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until the butter foam subsides.
-
5
Working in batches to avoid crowding the pan, add the turkey cutlets. Sear for 2-3 minutes per side until beautifully golden brown and just cooked through.
-
6
Remove the turkey from the skillet and transfer to a warm platter. Cover loosely with foil to keep moist.
-
7
Wipe out any burnt flour bits from the skillet with a paper towel, but keep the flavorful browned bits (the fond).
-
8
Add the minced garlic to the skillet and sauté for just 30 seconds until fragrant, being careful not to let it burn.
-
9
Pour in the white wine to deglaze the pan, scraping the bottom with a wooden spoon to release the fond. Let the wine reduce by half (about 2 minutes).
-
10
Add the chicken stock, lemon juice, and capers. Bring the liquid to a simmer and let it cook for 3-4 minutes until the sauce has slightly thickened.
-
11
Reduce the heat to low. Whisk in the cold butter cubes one at a time, moving constantly. This creates a creamy, emulsified sauce that won't break.
-
12
Taste the sauce and adjust seasoning with salt or more lemon juice if needed. Stir in half of the chopped parsley.
-
13
Return the turkey cutlets to the pan for 30 seconds, spooning the sauce over them to coat and reheat.
-
14
Transfer to serving plates, garnish with the remaining parsley and fresh lemon slices, and serve immediately.
💡 Chef's Tips
If you can't find turkey cutlets, buy a turkey breast and slice it against the grain into 1/2-inch medallions before pounding. Ensure the butter added at the end is very cold; this is the secret to a glossy, restaurant-quality sauce. Don't overcook the turkey! Because it is so thin, it only needs a few minutes; overcooking will make it dry. If the sauce becomes too thick, whisk in a tablespoon of warm water or stock to loosen it up. Use a dry wine like Sauvignon Blanc; avoid sweet wines which will ruin the balance of the acidity.
🍽️ Serving Suggestions
Serve over a bed of buttery angel hair pasta or linguine to soak up the extra sauce. Pair with roasted asparagus or sautéed garlic spinach for a light, healthy side. A crisp, chilled glass of Pinot Grigio or a dry Rosé complements the lemon notes perfectly. Offer crusty sourdough bread on the side for mopping up every last drop of the caper sauce. A simple arugula salad with shaved Parmesan and a light vinaigrette balances the richness of the butter.