Turkey Piccata
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| Freshly | ground |
black pepper
|
*
|
| 1 ½ | pounds |
turkey cutlets
|
* |
| 9 | tablespoons |
butter, unsalted
|
|
| 1 | each |
lemon
|
|
| 3 | tablespoons |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
|
black pepper
|
*
|
||
| 680.4 | g |
turkey cutlets
|
* |
| 135 | ml |
butter, unsalted
|
|
| 1 | each |
lemon
|
|
| 45 | ml |
parsley leaves
minced |
|
Directions
SEASON FLOUR with salt and pepper.
Dredge turkey cutlets in seasoned flour.
Heat a heavy-bottomed skillet.
Place 8 tablespoons of butter in skillet and when its foam has subsided, add turkey.
Sauté several minutes on each side (depending on the size and thickness of turkey) until done.
Remove turkey and keep warm.
To make sauce. add 1 tablespoon fresh butter to hot pan, then a squeeze of fresh lemon juice.
Reduce slightly, stirring, over high heat.
Season to taste and pour over cutlets.
Garnish with parsley.
