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Turkey Picatta
Two decades ago, a good friend first introduced us to turkey cutlets, thin slices of
breast meat which she insisted could be substituted into any recipe calling for veal
scallops. We haven't yet found an exception to this rule.
In this case, our jumping off point was a veal scaloppine standard from the finest
Italian cookbook on the market.
| 2 T. vegetable oil |
4 T. butter |
| 1 pound turkey cutlets |
3/4 c. all-purpose flour |
| salt and freshly ground black pepper to taste |
2 T. lemon juice |
| 2 T. parsley, lightly chopped |
1/2 lemon, thinly sliced |
- Using a sturdy workspace, a small cast-iron skillet, and waxed paper above and below
the cutlet, pound each with gusto. Pounding should nearly double a cutlet's surface area.
Dredge the turkey with the flour.
- Heat the oil and half the butter in a large skillet over medium-high heat.
- Cook the turkey in the skillet, browning on one side (about 2 minutes) before turning.
When the cutlets are done, remove them to a warm platter and season with the salt and pepper.
If you couldn't get all of the cutlets into the skillet at one time, repeat with the
remainder.
- Remove the skillet from the heat, add the lemon juice and scrape loose the flour and
meat particles. Swirl in the remaining butter and the parsley.
- Return the skillet to a low heat and return the cutlets. Give them a quick toss before
transferring them to a warm serving platter, pouring the sauce over them, and garnishing
them with the lemon slices. Serve immediately.
4 servings
Source: Marchella Hazan, The Classic Italian Cook Book
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