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Turkey Piccata

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
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • 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.
  • 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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