Recipe: Turkey Picatta

Turkey Picatta

"This dish, traditionally made with veal, used to be the secret any hostess relied upon for an almost instant, elegant dinner. I find that thinly sliced turkey breast cutlets work every bit as well as the veal. Making the picatta takes barely more effort than grilling a hamburger, so I treat myself to this succulent dish even when dining alone."

2 tablespoons capers
4 turkey cutlets (4 ounces each)
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup defatted chicken broth
Juice of 1 lemon, about 1/4 cup

If using salt-packed capers, soak them for 20 minutes in lukewarm water. Drain well. For vinegar-packed capers, drain, rinse well, and dry. Chop the capers and set them aside.

Rinse the turkey cutlets and pat dry. Place the flour on a plate. Add the salt and pepper. Dredge the cutlets in the seasoned flour.

Spray a large, non-stick skillet very well with cooking spray. Set the pan over medium-high heat. Brown the floured cutlets on one side, about 4 minutes. Turn and cook until the turkey is browned and the meat is faintly pink inside, reducing the heat, if necessary. Remove the cutlets to a plate.

Add the chicken broth to the pan. With a wooden spoon, scrape up the browned bits in the pan. Mix in the lemon juice. Cook until the liquid is reduced by half.

Replace the turkey in the pan. Add the capers. Cook until the cutlets are cooked through, about 2 minutes. Serve immediately.

Each of the four servings contains 149 calories and 1 gram of fat
Source: Dana Jacobi for the American Institute for Cancer Research