Recipe: Turkey Piccata for Two (using turkey breast cutlets)

TURKEY PICCATA FOR TWO

FOR THE TURKEY:
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 boneless, skinless turkey breast cutlets
1 teaspoon olive oil
FOR THE SAUCE:
1 garlic clove, minced
1/4 cup chicken broth or stock
Juice of 2 lemons
1 tablespoon capers, drained
1 teaspoon butter
Hot cooked rice (for serving)

Combine the flour, salt and pepper in a shallow dish. Lightly coat the turkey cutlets with the flour mixture, shaking off the excess.

In a large skillet over medium heat, heat the olive oil and saute the cutlets until the outsides are browned and the insides are no longer pink, about 3 minutes per side. Transfer to plate and cover to keep warm.

Add the garlic to the skillet and cook a few seconds until tender. Pour in the chicken broth/stock and bring to a boil. Cook for 1 minute. Add the lemon juice and capers and cook for 30 seconds. Add the butter to melt in and blend well.

Return cutlets to skillet and warm before serving. Spoon the sauce over the cutlets and serve with rice and a vegetable.

Makes 2 servings
Source: Pam Wobrock of Brunswick in Albany Times Union, February 10, 2011