The classic Italian dish called "piccata" is usually made with veal, and in the United States it’s more often made with chicken. Today’s version uses fresh turkey breast instead. Piccata is basically a technique for sauteing thin cutlets of white meat with a little lemon, butter, capers and parsley, and you can plan ahead and serve it alongside pasta or rice or even smashed baby potatoes.
Ingredients (4 servings):
1 1/2 pounds turkey breast
1-2 tbs well-drained capers
1/4 cup fresh chopped parsley
2-3 tbs of butter
For four people, 1 1/2 pounds of turkey breast meat should be plenty. Make sure the meat is only about 1/4-inch thick, and you can even pound it between two sheets of plastic wrap to make sure.
Slice the turkey breast across the grain, season the cutlets with salt and pepper and lightly dredge a few at a time in all-purpose flour.
Saute the cutlets in batches in a nonstick, heavy-bottomed pan in a little olive oil on medium-high heat. Add a little more olive oil to the pan each time a new batch of cutlets is added to the pan.
Once all the cutlets are lightly browned on both sides and cooked through, take them out of the pan and put them on a clean plate. It may not be a traditional step, but next add a splash of chicken stock to the pan and let it cook down a bit.
Once that has reduced to just about a sauce consistency, squeeze the juice of 1/2 lemon into it, add 1/4 cup fresh chopped parsley and 1-2 tbs well drained capers and then whisk in 2-3 tbs of butter to help thicken the sauce.
Add the cutlets back to the pan to warm through and then serve.