Turkey Cutlets Piccata
Savor the light and zesty flavors of Turkey Cutlets Piccata, a sophisticated yet approachable dish that's perfect for weeknight dinners or elegant entertaining. This recipe features tender turkey cutlets, pan-seared to golden perfection and bathed in a luscious lemon-butter sauce infused with garlic, capers, and a hint of chicken broth. A garnish of fresh parsley adds a bright herbal note, while optional lemon slices provide a vibrant finish. Quick to prepare with just 30 minutes from start to finish, this dish delivers restaurant-quality flavors in the comfort of your kitchen. Serve it alongside buttery mashed potatoes or a crisp arugula salad for a complete and satisfying meal. Perfect for fans of citrusy, savory flavors, this Turkey Piccata recipe will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 4 pieces Turkey cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 cup Chicken broth
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh parsley, chopped
- 4 slices Lemon slices (optional, for garnish)
Instructions
Season both sides of the turkey cutlets with salt and black pepper.
Dredge each cutlet in the flour, shaking off any excess, and set aside on a plate.
In a large skillet over medium heat, heat the olive oil and 2 tablespoons of butter until the butter is melted and starts to sizzle.
Add the turkey cutlets to the skillet in a single layer (work in batches if necessary) and cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked cutlets to a clean plate and tent with foil to keep warm.
In the same skillet, reduce the heat to medium-low and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 30 seconds, stirring frequently to avoid burning.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet, then stir in the lemon juice and capers. Simmer the sauce for 2-3 minutes until slightly reduced.
Return the turkey cutlets to the skillet, turning to coat them in the sauce. Cook for another 2-3 minutes, allowing the flavors to meld.
Sprinkle the chopped parsley over the turkey cutlets and spoon some of the sauce over the top.
Serve immediately, garnishing with lemon slices if desired.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.6 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
