This classic Turkey Cutlets Piccata transforms humble turkey into an elegant, restaurant-quality meal in under an hour. The thin cutlets are lightly breaded and pan-fried until crisp, then simmered in a vibrant sauce made from lemon juice, chicken bouillon, and butter. The result is a dish that is both tender and flavorful, with a tangy brightness that cuts through the richness of the butter. Its perfect for weeknight dinners when you want something special without the fuss. Serve it over pasta, rice, or with a simple side salad for a balanced, satisfying meal that the whole family will love. The combination of savory turkey and acidic lemon creates a harmonious flavor profile that is both comforting and sophisticated.
Turkey Cutlets Piccata
Description
This classic Turkey Cutlets Piccata transforms humble turkey into an elegant, restaurant-quality meal in under an hour. The thin cutlets are lightly breaded and pan-fried until crisp, then simmered in a vibrant sauce made from lemon juice, chicken bouillon, and butter. The result is a dish that is both tender and flavorful, with a tangy brightness that cuts through the richness of the butter. Its perfect for weeknight dinners when you want something special without the fuss. Serve it over pasta, rice, or with a simple side salad for a balanced, satisfying meal that the whole family will love. The combination of savory turkey and acidic lemon creates a harmonious flavor profile that is both comforting and sophisticated.Ingredients
Directions
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Place turkey cutlets between two sheets of plastic wrap or in a zip-top bag and pound with a meat mallet or rolling pin until each is about 1/8 inch thick.
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If the cutlets are large, trim them into desired serving pieces.
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In a shallow pie plate or bowl, beat the egg with the milk until well blended.
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Place the fresh bread crumbs on a sheet of wax paper or a flat plate.
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Dip each turkey cutlet into the egg mixture, ensuring it is fully coated, then press into the bread crumbs to cover evenly.
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In a large skillet over medium-high heat, melt 4 tablespoons of butter.
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Cook the breaded turkey cutlets in batches, a few pieces at a time, until browned and crispy on both sides, adding more butter if necessary.
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Remove the cooked cutlets from the skillet and place them on a plate.
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Reduce the heat to low.
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Squeeze the juice of half the lemon into the drippings in the skillet.
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Stir in the chicken bouillon, salt, and 1/4 cup of water until dissolved, scraping the bottom of the skillet to loosen any browned bits.
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Return the turkey cutlets to the skillet, cover, and simmer for 5 minutes or until the turkey is fork-tender and heated through.
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Thinly slice the remaining half of the lemon.
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To serve, transfer cutlets to plates and garnish with lemon slices and parsley sprigs.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1133.8kcal
- % Daily Value *
- Total Fat 12.8g20%
- Saturated Fat 3.4g17%
- Cholesterol 369.3mg124%
- Sodium 825.2mg35%
- Total Carbohydrate 68.7g23%
- Dietary Fiber 6.3g26%
- Sugars 0.9g
- Protein 130.0g260%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer sauce, you can add a splash of white wine to the skillet after removing the cutlets and before adding the lemon juice.
If you prefer a thicker sauce, stir in a teaspoon of cornstarch mixed with a little water during the simmering step.
These cutlets are best served immediately while the breading is still crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
You can substitute chicken cutlets for turkey if preferred; the cooking time and method remain the same.
