Post by barb43 on Dec 12, 2020 19:10:29 GMT
Turkey (Chicken or Veal) Piccata
Chicken cutlets are a good substitute for turkey cutlets. Make your own by cutting 4 chicken breasts in half horizontally. Thinly sliced veal cutlets also work well.
Ingredients:
8 (3-ounce) turkey cutlets
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
¼ cup chopped shallots
1 tablespoon sliced garlic
¾ cup dry white wine
½ cup unsalted chicken stock
1 teaspoon all-purpose flour
2 tablespoons fresh lemon juice
1 ½ tablespoons capers, drained
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Step 1.
Sprinkle turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Repeat procedure with remaining oil and cutlets.
Step 2.
Add 1 tablespoon butter to pan. Add shallots and garlic; sauté 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter, juice, and capers. Pour sauce over cutlets; sprinkle with parsley.
Not my photo, but the finished product looks pretty much like this:
Chicken cutlets are a good substitute for turkey cutlets. Make your own by cutting 4 chicken breasts in half horizontally. Thinly sliced veal cutlets also work well.
Ingredients:
8 (3-ounce) turkey cutlets
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
¼ cup chopped shallots
1 tablespoon sliced garlic
¾ cup dry white wine
½ cup unsalted chicken stock
1 teaspoon all-purpose flour
2 tablespoons fresh lemon juice
1 ½ tablespoons capers, drained
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Step 1.
Sprinkle turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Repeat procedure with remaining oil and cutlets.
Step 2.
Add 1 tablespoon butter to pan. Add shallots and garlic; sauté 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter, juice, and capers. Pour sauce over cutlets; sprinkle with parsley.
Not my photo, but the finished product looks pretty much like this:
