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|
- 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...