Turkey Piccata for Two Recipe

5 1 1
Publisher Photo

Turkey Piccata for Two Recipe

Read Reviews
5 1 1
Publisher Photo
This alternative to veal piccata is wonderfully tasty and much more economical.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 pound turkeycutlets or breast slices
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4-1/2 teaspoons vegetable oil
  • 1/3 cup dry white wine or chicken broth
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons grated lemon peel

Directions

Flatten turkey cutlets to 1/4-in. thickness. In a resealable plastic bag, combine the flour, salt and pepper. Add turkey cutlets, one at a time, and shake to coat. In a skillet, cook cutlets in oil for 2-3 minutes on each side or until lightly browned; remove cutlets to a serving platter and keep warm.
In a small saucepan, bring wine to a boil; cook until liquid is reduced by half. Stir in butter and lemon juice. Remove from the heat and pour over cutlets. Sprinkle with lemon peel. Yield: 2 servings.
Originally published as Turkey Piccata in Cooking for One or Two Cookbook 2003, p163

Nutritional Facts

1/4 pound: 403 calories, 22g fat (9g saturated fat), 101mg cholesterol, 764mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 30g protein.

  • 1/2 pound turkeycutlets or breast slices
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4-1/2 teaspoons vegetable oil
  • 1/3 cup dry white wine or chicken broth
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  1. Flatten turkey cutlets to 1/4-in. thickness. In a resealable plastic bag, combine the flour, salt and pepper. Add turkey cutlets, one at a time, and shake to coat. In a skillet, cook cutlets in oil for 2-3 minutes on each side or until lightly browned; remove cutlets to a serving platter and keep warm.
  2. In a small saucepan, bring wine to a boil; cook until liquid is reduced by half. Stir in butter and lemon juice. Remove from the heat and pour over cutlets. Sprinkle with lemon peel. Yield: 2 servings.
Originally published as Turkey Piccata in Cooking for One or Two Cookbook 2003, p163

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mkljdc3 User ID: 256773 134441
Reviewed Sep. 4, 2013

"I made this for my mother, who doesn't care to eat much. She loved it and ate more than she has in a long time! I found it to be one of those recipes that you make over and over"

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