Sunday, October 9, 2011

Southern Living's Turkey Piccata

There is a great vendor at the Brookhaven Farmer's Market called West Wind Farms that sells all sorts of organic meats...I had never cooked with a turkey cutlet before but I sure will again! Here is a great recipe for Turkey Piccata from the May 2006 issue of Southern Living.

Served over fresh, handmade egg noodles from West Wind Farms

You'll need:
  • 1 pound boneless turkey breast cutlets
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 Tablespoons butter, divided
  • 1 Tablespoon olive oil
  • 1/2 cup dry white wine
  • 1/3 cup fresh lemon juice
  • 1 Tablespoon drained capers
  •  6 lemon slices, halved
  • 1 Tablespoon chopped fresh flat leaf parsley

Preheat your oven to 200 degrees.

First, you'll want to place the turkey between 2 sheets of wax paper (to prevent pieces of raw meat from flying all over your kitchen) and flatten to about 1/4 of an inch using a meat mallet. It is pretty fun to do this...a good stress reliever, although I almost always pound so hard I rattle my pots and pans around in the cabinets below. Obviously I was too into this part to get a photograph!

Combine the flour, salt and pepper in a shallow dish like below. Stir to combine.

Dredge the turkey cutlets in the flour mixture. Shake off the excess and lay on a sheet of wax paper.

Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.

Add the turkey cutlets to the skillet. Cook 2-3 minutes per side or until they are golden brown.

They should look about like this:

Remove turkey from skillet and place on a wire rack in a jelly roll pan. Place in the 200 degree oven to keep warm.

Add the wine, lemon juice, capers and lemon halves to the skillet. Cook over medium-high heat for two minutes or until the sauce slightly thickens.

Remove from the heat and stir in remaining one tablespoon of butter.

Chop up the fresh parsley...

Serve the turkey over some egg noodles (tossed with olive oil and freshly grated Parmesan cheese). Top the turkey with the sauce and sprinkle evenly with parsley.



Post a Comment