Turkey Piccata

Turkey piccata: Since receiving our capers from Pantelleria, we have been surprised at the amount of people who love to make chicken piccata. So how about a recipe for ‘turkey’ piccata. It’s a cheaper cut of meat and has plenty of great flavour to make your next piccata one to remember.

Did you know that piccata in Italy is normally made using veal and the word ‘piccata‘ translates as ‘larded‘. Although, the name of this dish is Italian, it did not originate in Italy. Just like pasta primavera and chicken Parmesan, the piccata dish originated in the United States possibly during the 1930’s. The preparation of piccata does however have some resemblance to Sicilian cooking style with regard to the addition of capers and lemon slices.

Turkey piccata: serves 4 – 6

1 lb (500 grams) boneless turkey breast cutlets
1/2 cup (65 grams) all purpose flour
1 teaspoon salt
1 teaspoon white pepper
1/4 cup (60 grams) salted butter
2 tablespoons extra virgin olive oil
1/2 cup (118 mls) dry white wine
1/3 cup (70 mls) fresh lemon juice
Zest of 1 lemon
1 tablespoon (15 grams) salted capers, rinsed of excess salt (pinch the tight bud end a little and rinse once more, then drain and dry)
6 slices of lemon, halved
1 tablespoon flat leaf parsley, finely chopped

Place the turkey between 2 sheets of heavy duty plastic wrap and flatten to 1/4 inch (1/2 cm) using a rolling pin or flat side of a meat hammer.
Combine the flour, salt and pepper in a shallow dish then dredge the turkey cutlets in the flour.
Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large frying pan over a medium heat.
Add half of the turkey and cook for 2 – 3 minutes on each side or until golden brown.
Remove the turkey from the pan and place on a baking sheet in the centre of the oven at 200 F /95 C, to keep warm. Continue cooking the rest of the turkey as above.
When you have finished cooking the turkey, add the wine to the pan with the lemon juice, lemon zest, capers and lemon slices.
Cook over a medium to high heat for 2 – 3 minutes or until the sauce is reduced by at least 1/3rd.
Remove from the heat and stir in the remaining butter and stir.
To serve, place the turkey onto a serving platter and pour the sauce over the turkey then sprinkle with the parsley.
Serve immediately.