Monday, September 17, 2012

Turkey Cutlet Picatta

Sometimes the simplest of recipes can bring the greatest joy.
This is one of them.

Olive oil, lemon, garlic and capers combine into a melodious sauce that enlightens a bland turkey cutlet into a savory Italian feast! Best of all, it comes together in about half an hour.

Most picatta recipes call for dredging the cutlets in flour, but I found that simply browning the meat yielded a flavorful recipe without the use of grains.

Gather some pantry staples tonight and make this fabulous dish.
Enjoy!


Turkey Cutlet Picatta
1.5 lbs turkey cutlets (or turkey sliced ~1/4" thick)
1/4 c. extra virgin olive oil
2 cloves garlic
1 cup white wine
1/4 c. freshly squeezed lemon juice
3 T. capers
1/4 c. parsley, chopped
salt and pepper to taste

Pound the turkey cutlets until half their thickness. Season both sides with salt and pepper.

Saute garlic over medium-low heat for one minute. Set aside.

Combine white wine, lemon juice, and capers. Set aside.

Heat a large frying pan to medium-high heat. Add olive oil. Saute turkey cutlets on both sides until browned on both sides, about 3 minutes per side.

Add garlic, wine, lemon and caper mixture and heat until bubbly.

Sprinkle with parsley and serve immediately over gluten-free rice pasta and broccoli.

For those eating grain-free, omit the rice pasta, and you won't be missing a thing!

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