Turkey Cutlets Piccata
Total time: 25 minutes
Thinly sliced turkey cutlets cook quickly and are a great substitute for the veal cutlets normally used in this dish. If you can't get them get a turkey tenderloin and either slice it into thin cutlets yourself or ask your butcher. You could also use boneless, skinless chicken breasts.
Ingredients:
- 2 - 4 turkey cutlets, 350gr, 12.4oz
- 1/2 onion, 50gr, 1.7oz
- 2 tbs capers, 17.2gr, .6oz
- 1 lemon, 60gr, 2.1oz
- 1/2 cup chicken stock (broth) - reserve 1 tbs for cornstarch, 112gr, 4oz
- 1/2 cup white wine, 120gr, 4.2oz
- 1 tbs cornstarch (maizena, corn flour) dissolved in 1 tbs chicken broth, 8gr, .28oz
- 1 tbs olive oil, 13.5gr, .48oz
Instructions:
- Chop the onion.
- Slice the lemon and pick the seeds out of the slices.
- In medium nonstick skillet sauté the onion until tender.
- Move onions to sides of pan and sauté turkey cutlets until lightly brown on both sides.
- Add the chicken stock, wine and the capers.
- Place the lemon slices on top of the turkey cutlets, cover, reduce heat and simmer 10 minutes.
- Remove turkey cutlets (with lemon slices on top) to a platter and keep warm.
- Stir in the cornstarch mixture and heat, stirring until thick. Serve cutlets with sauce on the side - sprinkle on more capers if you like.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 668 / 334 Total Carbohydrates: 21 / 10.5 Dietary Fiber: 2 / 1 Total Fat: 16 / 8 Saturated Fat: 3 / 1.5 Cholesterol: 216 / 108 Protein: 90 / 45 Calcium: 66 / 33 Sodium: 872 / 436 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
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