Turkey Cutlets Piccata

Turkey Cutlets Piccata

1 review, 5 star(s). 100% would make again

Ready in 1h

Try this Turkey Cutlets Piccata recipe, or contribute your own.


1 Envelope chicken bouillon
4 sprigs Parsley, fresh; for garnish
1 1/2 c Fresh bread crumbs
1 tb milk
Butter or margarine
1 Medium lemon
1 Large egg
16 oz Fresh turkey cutlets
1/4 ts Salt

Original recipe makes 4



About 40 minutes before serving. 1. Pound cutlets with amallet until ea is about 1/8 of an inch thick. If cutlets are large cut into desired serving pieces. 2. In pie plate, beat egg with milk until blended. On wax paper place bread crumbs. Dip cutlets in egg mixture, then in crumbs to coat. 3. In skillet over medium-high heat melt 4 tbls butter and cook turkey cutlets, a few pieces at a time, until browned on both sides, adding more butter or margarine if necessary. Remove cutlets to plate. 4. Reduce heat to low. Squeeze juice of half lemon into drippint in skillet; stir in bouillon, salt and 1/4 cup of water until blended, scraping to loosen brown bits from bottom of skillet. Return turkey to skillet; cover and simmer 5 minutes or until turkey cutlets are fork tender. Thinly slice remaining half of lemon. To serve, garnish turkey cutlets with lemon slices and parsley sprigs. Makes 4 main-dish servings. About 350 calories per serving. This same recipe can be used for chicken or veal. I serve it with what we call yellow rice. I purchase this as a mix in a bag with all the other packages of preseasoned rice mixes.

Alert editor   

I add capers to the pan before putting the turkey back in to simmer.


Calories Per Serving: 468 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Added capers to the pan before simmering the turkey.
Tmizerek 7y ago

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