Turkey Piccata with Capers Recipe

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Cast-Iron Cooking Recipes & Tips for Getting the Most out of Your Cast-Iron CookwareThis 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
How to Make It
  1. On a wide, shallow plate, combine the flour with salt and pepper to taste.
  2. Dredge each turkey cutlet in the seasoned flour, turning to coat thoroughly. Shake off any excess.
  3. Heat the oil and 1 tablespoon of the butter in a 10-inch cast-iron skillet over medium-high heat.
  4. Arrange the turkey cutlets in the pan; avoid crowding them. Cook until browned, 2 to 3 minutes for each side.
  5. Transfer the turkey to a platter. Pour out any excess fat from the skillet
  6. 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.

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