Piccata-Style Turkey Cutlets
Our version of an Italian classic uses savory turkey gravy to ensure a creamy, lemony sauce that lends great flavor to the turkey cutlets. This is an easy, one skillet dish full of bright fresh flavor the whole family will enjoy!
serves
6
people
Ingredients
cost per recipe: $12.41
The price is determined by the national average.
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1 3/4
pounds boneless, skinless turkey breast cutlet or chicken breast halves
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1/4
teaspoon paprika
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3
tablespoons olive oil
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1/4
cup dry white wine or Madeira
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1
carton (18.3 ounces) Swanson® Turkey Gravy
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3
tablespoons lemon juice
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1
tablespoon drained jarred nonpareil capers, mashed
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1
tablespoon chopped fresh parsley
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1
teaspoon grated lemon zest (optional)
How to Make It
Step 1
Season the turkey as desired. Sprinkle with the paprika. Heat the oil in a 12-inch skillet over medium-high heat. Add the turkey and cook for 6 minutes or until browned on both sides. Remove the turkey from the skillet.
Step 2
Add the wine to the skillet and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet. Stir in the gravy, lemon juice and capers and heat to a boil. Cook for 5 minutes, stirring often.
Step 3
Return the turkey to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 2 minutes or until the turkey is cooked through. Sprinkle with the parsley and the lemon zest, if desired.
Recipe Tips
- For Open-Faced Turkey Piccata Sandwiches: Prepare the recipe as directed above. Serve the turkey on slices of toasted French bread and spoon the hot gravy mixture over the top.
