This article is sponsored by les Éleveurs de dindon du Canada.
Lovers of lemony and sunny dishes, this recipe of grilled turkey cutlets topped with a lemon, white wine and caper sauce will delight you!
You can prepare this dish on a weekday as well as to entertain guests. With fresh herbs and a hint of white wine, this is a very simple and easy recipe that has a refined je ne sais quoi and above all… delicious.
And the flavors of the turkey, simply grilled with a little salt and pepper, pair particularly well with this lemon sauce.
Piccata sauce and its variations
This grilled turkey cutlet with lemon caper sauce is inspired by piccata sauce, a traditional italian recipe.
There are several versions of the “piccata” sauce, all with lemon and capers. Some recipes, like this one, add white wine. Other recipes add thyme, chopped shallots, etc.
I really like adding white wine and a hint of butter to this sauce to give it even more flavor.
For spices and herbs, here we will only add oregano and garlic as well as parsley and chopped chives. This works especially well with these grilled turkey cutlets.
How to prepare piccata turkey cutlets?
For this recipe, start by seasoning the turkey cutlets with salt and pepper before flouring and browning them in a pan over high heat.
All that remains is to prepare the sauce in the same pan afterwards.
What to serve the turkey cutlets with?
To make it a very healthy dish, you can simply serve the turkey cutlets with grilled green vegetables, such as asparagus, broccoli or rapini.
You can also serve grilled potatoes, mashed potatoes or even buttery pasta for a more substantial meal.
For the turkey cutlets
- 4 turkey breast cutlets (125 g each) (see note 1)
- ½ tsp ground black pepper
- ½ tsp salt
- ⅔ cup flour
- 3 Tbsp olive oil (for cooking)
For the lemon and white wine sauce
- ½ cup white wine
- ½ cup juice from one lemon
- 1 garlic clove, chopped
- ½ tsp dried oregano
- ¼ tsp onion powder
- ¼ tsp pepper
- 2 Tbsp capers, drained
- ¾ cup poultry broth
- 1 Tbsp butter
- 1 tsp cornstarch diluted in a small amount of water
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp chives, chopped
- Season the turkey cutlets with salt and pepper, then coat with flour.
- In a skillet, heat the olive oil. Sear the cutlets 3 to 4 minutes on each side, until the turkey is brown and well cooked (see 2nd note).
- Set the turkey cutlets aside in a plate lined with foil paper.
- Remove excess oil in the skillet, if desired.
- Deglaze with white wine by scrapping the skillet with a wooden spatula to peel off the cooking juices at the bottom.
- Add the lemon juice, garlic, oregano, onion powder, pepper, capers and poultry broth. Continue cooking until the liquid has reduced by half.
- Add the butter and the cornstarch, to thicken the sauce, and continue cooking until the sauce reaches the desired consistency.
- Return the turkey cutlets to the skillet to warm them up and coat them well with the sauce.
- Garnish with fresh herbs and serve with grilled potatoes and green vegetables such as asparagus or broccoli.
Note 1: You can also use a 500 g turkey breast and cut it into 4 cutlets.
Note 2: You can check doneness with a meat thermometer inserted in the turkey breast. The turkey is cooked when its internal temperature reaches 165 °F.