Turkey Piccata
Makes 4 servings
Piccata refers to a luscious lemon sauce that is used to coat seared thinly sliced cuts of meat, especially veal, with its subtle taste and delicate texture. The popularity of veal has waned in the United States, but to the newly arrived Italians in 1900s America, it signaled the prosperity of a new life; here turkey cutlets make an ideal alternative to veal. In this dish, quick and easy meets elegant and fancy, a perfect combination for a special meal. The lemon slices, which soften in the pan, aren’t just for garnish. They are served on top of the meat, so you can press the slices down with your fork as you eat to release more juice. This recipe goes quickly, so it’s best to have every other part of the meal prepared and organized (including warmed) before you begin cooking the piccata.
INGREDIENTS
- 1½ pounds (680 g) boneless, skinless turkey breasts, cut into thin slices (8 or 9) and pounded flat
- Kosher salt and freshly ground white pepper
- ¼ cup (60 g) all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ¼ cup (60 ml) white wine
- 2 lemons, one juiced, one thinly sliced
DIRECTIONS
- Lay the turkey slices side by side on a clean work surface. Season on both sides with salt and white pepper. Spread the flour on a shallow plate, add the turkey, and turn to lightly coat each piece, shaking off the excess, and transfer to another plate.
- Heat a large skillet over medium-high heat and swirl in the olive oil and butter. When the oil glistens and the butter has melted, add the turkey slices and turn the heat to high. Cook, turning once, until the turkey is golden on both sides, 1 to 2 minutes per side. Pour in the wine, swirl it around the pan for 20 seconds, and turn the turkey slices over. Add the lemon juice and slices and swirl the pan to emulsify the sauce and coat the meat.
- Serve immediately, sprinkled with salt and pepper and the lemon slices on top of the meat.
PANTRY
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