Turkey Piccata

Recipe Ingredients

1		Lemon
1/3 cup	20g / 0.7oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Fresh ground black pepper - t
4		Turkey cutlets - halved
2 teaspoons	10ml	Olive oil
1		Garlic - finely chopped
1/2 cup	118ml	Reduced-sodium chicken stock
1 tablespoon	15ml	Capers - rinsed
1/2 teaspoon	2.5ml	Sugar
2 teaspoons	10ml	Butter
1 tablespoon	15ml	Fresh parsley - chopped

Recipe Instructions

With a sharp knife, remove skin and white pith from lemon and discard. Working over a bowl to catch the juice, cut the lemon segments from their membranes. Chop the segments coarsely and reserve with the juice.

Combine flour, salt and 1/2 tsp. pepper in a shallow dish. Lightly dredge cutlets in the flour mixture and pat off excess.

Heat oil in a large nonstick skillet over medium-high heat. Add the cutlets to the skillet and cook until the outside is golden brown and the interior is no longer pink, 2 to 3 minutes per side. Transfer to a platter and keep warm.

Add garlic to the skillet and cook, stirring, for several seconds. Pour in chicken stock and bring to a boil. Cook, stirring, for 1 minute. Add the reserved lemon segments and juice, capers, and sugar; cook for 30 seconds more. Add butter, swirling the skillet to melt the butter. Spoon the sauce over the reserved turkey, sprinkle with parsley and pepper.

Source:
Joanne L. Schweikj

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