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Turkey Piccata

Total Time

Prep: 15 min. Cook: 20 min.


8 servings

With an appealing lemon flavor, this classic skillet supper never goes out of style. It can also be prepared with chicken or pork. —Perlene Hoekema, Lynden, Washington
Turkey Piccata Recipe photo by Taste of Home


  • 2 large eggs
  • 2 tablespoons 2% milk
  • 3-1/2 cups fresh bread crumbs (from about 8 slices)
  • 2 packages (17.6 ounces each) turkey breast cutlets
  • 3/4 cup butter
  • 2 large lemons, divided
  • 1-1/2 cups water
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon salt
  • Parsley sprigs


  1. Beat eggs with milk in a shallow dish until well blended. Place bread crumbs on waxed paper. Dip cutlets in egg mixture and then in crumbs, coating both sides.
  2. Melt the butter, as needed, in a 12-in. skillet over medium-high heat. Brown cutlets, in batches, 2-3 minutes on each side. Remove to a plate; keep warm.
  3. Reduce heat to low. Squeeze juice of 1 lemon (about 1/4 cup) into pan drippings in skillet; stir in the water, bouillon and salt until well mixed. Scrape brown bits from the bottom. Return the turkey to skillet; cover and simmer 15 minutes.
  4. Thinly slice remaining lemon. To serve, arrange cutlets on large warm platter and garnish with lemon slices. Pour remaining sauce over cutlets; sprinkle with parsley.

Nutrition Facts

5 ounces cooked turkey: 363 calories, 21g fat (12g saturated fat), 142mg cholesterol, 682mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 35g protein.

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