Turkey Cutlet Piccata
Tender turkey cutlets coated in breadcrumbs and topped with a tangy lemon sauce, perfect for a quick, flavorful dinner suitable for family or entertaining guests.
Ingredients
Instructions
- Pound each turkey breast to 1/8-inch thickness and cut into serving size pieces if large.
- Beat the egg with milk on a plate.
- Dip the turkey cutlets in the egg mixture, then coat with fresh breadcrumbs.
- Saute the cutlets in 4 tablespoons hot butter or margarine until browned on both sides.
- Remove the cutlets from the pan and set aside.
- Reduce heat to low.
- Squeeze the juice of half a lemon into the drippings in the pan.
- Stir in the chicken bouillon, salt, and 3/4 cup water until blended.
- Return the turkey cutlets to the skillet.
- Cover and simmer for 5 minutes until tender.
- Garnish with sliced lemon and parsley before serving.
Tips & Substitutions
For a gluten-free option, consider using crushed gluten-free crackers instead of fresh breadcrumbs. Ensure the turkey is pounded evenly for consistent cooking. You can also substitute the chicken bouillon with a low-sodium vegetable broth for a lighter flavor. Adding capers can enhance the traditional piccata flavor profile, making it more vibrant.
Serving Suggestions
Serve the turkey cutlet piccata with a side of pasta or a fresh green salad to balance the flavors. Roasted vegetables or a light citrus quinoa salad would also complement the dish nicely. This meal pairs beautifully with Turkey Or Chicken Waldorf Salad for a refreshing contrast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the turkey cutlets in a skillet over medium heat with a splash of water or broth to prevent drying out. Cover with a lid to steam and warm through for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Turkey Cutlet Piccata contains roughly 455 calories, with 14g protein, 81g carbohydrates, and 8g fat. It is an excellent source of iron (33% of the Daily Value) and protein (28% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1894mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of turkey cutlets?
Yes, chicken breasts can be used as a substitute for turkey cutlets in this recipe. Just ensure they are pounded to the same thickness for even cooking. The flavor will be similar, but you may want to adjust the seasoning slightly to your taste.
How do I know when the turkey is cooked through?
The turkey cutlets are done when they reach an internal temperature of 165°F (75°C) and the juices run clear. If you don't have a meat thermometer, cut into the thickest part; it should be white and no longer pink.
Can I make this dish ahead of time?
While the turkey cutlets are best served fresh, you can prepare the breadcrumbs and egg mixture in advance. Cooked cutlets can be refrigerated and reheated, but they may lose some crispiness. For best results, consider making them just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).