Piccata is usually full of butter. Here, I use just a little bit for flavor but thicken the sauce with some cornstarch. It works well, tastes great and is healthier for you!
If you can't find turkey cutlets, get boneless chicken breasts and pound them really thin. Serve with pasta. Try the spinach & chive linguine from Trader Joe's, it's different, in a good way!
- 4 turkey cutlets (about 4 oz. each) = 4 petites escalopes de dinde
- Salt, pepper and flour, to sprinkle = sel, poivre et farine, pour saupoudrer
- 1 tablespoon butter = 15 g de beurre
- 1 shallot, minced = 1 échalotte, émincée
- 2 tablespoons capers = 2 cuillères à soupe de câpres
- 1 lemon, sliced = 1 citron, coupé en rondelles
- ½ cup chicken broth = 120 ml de bouillon de légumes
- ¼ cup white wine = 60 ml de vin blanc
- 2 teaspoons cornstarch = 2 cuillère à café de maïzena
- 1 tablespoon water = 1 cuillère à soupe d'eau
- Fresh parsley, chopped (optional) = persil frais, ciselé (facultatif)
Lightly sprinkle each cutlet with a little flour and season with salt and pepper.
Melt the butter in a medium skillet and sauté the shallot for a couple minutes. Remove shallot and add turkey cutlets to skillet. Sauté until lightly brown on both sides.
Return shallots to the pan and also add the chicken broth, wine and capers. Place the lemon slices on top of the turkey cutlets, cover, reduce heat and simmer for 8 to 10 minutes.
Remove turkey cutlets (with lemon slices on top) to a serving platter and keep warm.
Pour over the cutlets, sprinkle with parsley and serve right away. Enjoy!