The weeknight dinner conversation at my house typically goes one of three ways.
My husband asks "What's for dinner?"
And I answer "I'm testing a recipe for a story."
Or:
"Something fast and easy."
Or:
"Whatever you're making."
I'm not sure which of those answers Joe dreads the most. I suspect the last one, but the dinners resulting from the first can be hit or miss.
Thankfully, this turkey dish was a hit. And it was fast and easy.
This version of piccata is about as simple as the simple dish can get. Thin cutlets of turkey are seasoned with salt and pepper, dusted with a bit of flour and then cooked in seasoned butter. The cooked dish is given a final squeeze of fresh lemon juice just as it hits the table.
I served it with green beans and rice for a quick and easy dinner. Any extra buttery sauce is deliciously sopped up by the rice.
You could add capers and a little minced parsley if you want, but then it wouldn't be so simple.
Turkey Piccata
1 pound turkey cutlets, pounded to 1/4-inch thick (sometimes labeled turkey breast filets)
Salt and ground black pepper
Flour, for dusting
4 tablespoons butter
1 (1/4- to 1/2-inch thick) slice onion
1 clove garlic, halved or quartered
1/2 lemon
Season cutlets on both sides with salt and pepper. Dust very lightly with flour.
Melt butter in a large skillet (I used cast iron) over medium-low heat. Add the onion and garlic and cook, stirring frequently, until the butter begins to brown and takes on a nutty aroma. Pour butter, onion and garlic into a spouted measuring cup or small bowl. Add the cutlets to the skillet and cook 1 to 2 minutes per side or until cooked through.
Transfer cutlets to a serving platter and pour the reserved butter-onion-garlic mixture over them. Squeeze lemon juice over all. Serve immediately.
Makes 4 servings.
Food on 08/31/2016