This Turkey Piccata contains capers, the edible flower buds of a shrubby plant that grows in dry climates. They are pickled and brined and used as a seasoning. It is a good idea to rinse them before using, to remove excess brine that may be overly salty
- Yield: 4 to 6 Servings
- ¼ cup all-purpose flour
- Salt and freshly ground black pepper
- 8 thin turkey cutlets
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 cup white wine
- 1 lemon juice
- 2 tablespoons capers, rinsed
- 1 tablespoon chopped fresh parsley
- On a wide, shallow plate, combine the flour with salt and pepper to taste.
- Dredge each turkey cutlet in the seasoned flour, turning to coat thoroughly. Shake off any excess.
- Heat the oil and 1 tablespoon of the butter in a 10-inch cast-iron skillet over medium-high heat.
- Arrange the turkey cutlets in the pan; avoid crowding them. Cook until browned, 2 to 3 minutes for each side.
- Transfer the turkey to a platter. Pour out any excess fat from the skillet
- Add the wine and the remaining 2 tablespoons butter to the skillet. Cook until the liquid is reduced by half, about 1 minute. Whisk in the lemon juice and capers. Pour the sauce over the turkey, garnish with parsley, and serve.