Turkey cutlets for this Turkey Piccata can be costly. To make your own, buy a turkey breast. Separate the tenderloin from the rest of the meat. Cut each piece across the grain into 1/2-inch slices, and flatten gently to desired thickness.
1/2 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
2 lb turkey cutlets
2 Tbsp butter or margarine
1 Tbsp vegetable oil
1/4 cup water
3 Tbsp lemon juice
1 lemon, thinly sliced
3 Tbsp capers
3 Tbsp chopped fresh parsley
Combine flour, salt and pepper in a shallow dish. Coat turkey in flour mixture; shake off excess.
Heat butter and oil in a large skillet over medium heat. Add turkey. Cook until meat is cooked through, about 3 minutes per side. Place turkey on a plate; cover. Set aside.
Add water to skillet. Cook for 1 minute, scraping brown bits from bottom of pan. Add lemon juice; bring to a boil, stirring.
Return turkey to skillet. Place lemon slices over turkey. Cook until sauce thickens, about 5 minutes. Top with capers and parsley.
Turkey Piccata tip: To save time, keep a batch of this seasoned flour mixture in a shaker to have on hand at a moments notice.