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Turkey Piccata for Two

 Turkey Piccata for Two
This alternative to veal piccata is wonderfully tasty and much more economical.
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1/4 pound) equals 403 calories, 22 g fat (9 g saturated fat), 101 mg cholesterol, 764 mg sodium, 13 g carbohydrate, 1 g fiber, 30 g protein.

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Turkey Piccata for Two (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.