Prep 30 mins
Cook 10 mins
I found this in an old Good Housekeeping magazine and everyone loves it. I use Turkey Tenderloins.
- 1 lb turkey cutlets
- 1 egg
- 1 tablespoon milk
- 1 1⁄2 cups breadcrumbs
- 4 tablespoons butter
- 1 tablespoon margarine
- 1 medium lemon
- 1 cup chicken broth
- 1 teaspoon capers
- 1⁄4 teaspoon salt
- Pound turkey thin.
- Dip turkey into egg/milk mixture, then crumbs to coat.
- Over mid-high heat melt 4 tbl butter and 1 tbl margarine.
- Cook turkey until browned on both sides.
- Add more butter/margarine as needed.
- Remove to plate.
- Reduce heat to low. Squeeze juice of half lemon into skillet, Stir in broth, salt and capers until blended, scraping loose brown bits from bottom of skillet.
- Return turkey to skillet: cover and simmer 5-10 minutes or until turkey if fork tender.
- Serve with slices of remaining lemon and parsley sprigs.
it is a winner in my household. beautiful and it was so quick and easy to make. It was just the right combination of flavors.
I have been looking for a good recipe for Turkey Piccata and I found it. I did add a dry white wine to the sauce ( kept the same amount of liquid) and I did pound the turkey cutlets, but not thin so it stayed juicy and that's the way I had it at a resturant and loved it. This recipe is great and easy to make. a keeper. LSL
This was a huge hit! I used seasoned bread crumbs with paprika and ground pepper added. I melted butter with some olive oil to saute the cutlets in. My son ate it right off the warming platter! I put the rest into the lemony sauce and added artichoke hearts. This will become a regular in our home for family and company as well. Thanks, Ted!