THIS TURKEY PICCATA contains capers, the edible flower buds of a shrubby plant that grows in dry climates. They are pickled and brined and used as a seasoning. It is a good idea to rinse them before using, to remove excess brine that may be overly salty
INGREDIENTS
¼ cup all-purpose flour
Salt and freshly ground black pepper
6-8 thin turkey cutlets
2 tablespoons olive oil
3 tablespoons butter
1 cup white wine
Juice of 1 lemon
2 tablespoons capers, rinsed
1 tablespoon chopped fresh parsley
Serves 4-6
1 On a wide, shallow plate, combine the flour with salt and pepper to taste.
2 Dredge each turkey cutlet in the seasoned flour, turning to coat thoroughly. Shake off any excess.
3 Heat the oil and 1 tablespoon of the butter in a 10-inch cast-iron skillet over medium-high heat
4 Arrange the turkey cutlets in the pan; avoid crowding them. Cook until browned, 2 to 3 minutes for each side
5 Transfer the turkey to a platter. Pour out any excess fat from the skillet
6 Add the wine and the remaining 2 tablespoons butter to the skillet. Cook until the liquid is reduced by half, about 1 minute. Whisk in the lemon juice and capers. Pour the sauce over the turkey, garnish with parsley, and serve
