📝 About This Recipe
This elegant Italian-inspired dish transforms lean turkey breast into tender, golden-brown medallions that rival the finest veal. Sautéed to perfection and smothered in a bright, velvety sauce of white wine, lemon, and briny capers, it offers a sophisticated balance of acidity and richness. It is a quick-cooking masterpiece that brings the flair of a high-end bistro right to your home kitchen.
🥗 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 Black pepper (freshly cracked)
- 2 tablespoons Extra-virgin olive oil (high quality)
- 2 tablespoons Unsalted butter (divided)
The Piccata Sauce
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup Chicken stock (low sodium)
- 3 tablespoons Fresh lemon juice (about 1 large lemon)
- 3 tablespoons Non-pareil capers (drained and rinsed)
- 2 cloves Garlic (minced)
- 2 tablespoons Cold unsalted butter (cubed for emulsifying)
For Garnish
- 1/4 cup Fresh Italian parsley (finely chopped)
- 1 Lemon (cut into thin slices for decoration)
👨🍳 Instructions
-
1
Place the turkey cutlets between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, gently pound them to an even 1/4-inch thickness to ensure rapid and uniform cooking.
-
2
In a shallow pie dish or plate, whisk together the flour, kosher salt, and freshly cracked black pepper.
-
3
Pat the turkey cutlets dry with paper towels. Lightly dredge each piece in the seasoned flour, shaking off any excess. The coating should be very thin and translucent.
-
4
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until the butter foam subsides and the pan is shimmering.
-
5
Working in batches to avoid overcrowding, add the turkey cutlets to the pan. Sear for about 2-3 minutes per side until golden brown and just cooked through.
-
6
Transfer the cooked turkey to a warm platter and tent loosely with aluminum foil to keep moist.
-
7
Add the remaining 1 tablespoon of butter to the skillet. Once melted, add the minced garlic and sauté for 30-45 seconds until fragrant but not browned.
-
8
Pour in the white wine, using a wooden spoon to scrape up all the delicious browned bits (fond) from the bottom of the pan.
-
9
Add the chicken stock, lemon juice, and capers. Bring the liquid to a brisk simmer and let it reduce by half, which should take about 3-5 minutes.
-
10
Reduce the heat to low. Whisk in the cold cubes of butter one at a time, moving constantly until the sauce becomes glossy and slightly thickened.
-
11
Taste the sauce and adjust seasoning with additional salt or lemon juice if necessary.
-
12
Return the turkey cutlets and any accumulated juices to the pan for 1 minute, spooning the sauce over them to glaze.
-
13
Garnish generously with chopped parsley and fresh lemon slices before serving immediately.
💡 Chef's Tips
Always pat the turkey dry before dredging; moisture is the enemy of a crisp, golden crust. Do not overcook the turkey; because it is so thin, it only needs a few minutes per side to remain juicy. If the sauce gets too thick, add a splash more chicken stock to loosen it back to a silky consistency. For a dairy-free version, replace the butter with a high-quality vegan butter substitute or extra olive oil. If you prefer a milder sauce, soak the capers in water for 10 minutes to remove excess salt before adding to the pan.
🍽️ 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 Sauvignon Blanc or Pinot Grigio complements the lemon notes perfectly. Warm crusty Italian bread is essential for cleaning every drop of the piccata sauce off the plate. A simple arugula salad with a light vinaigrette provides a peppery contrast to the rich butter sauce.