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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

Turkey Piccata

Can be made with turkey cutlets or even turkey breast pieces left over from Thanksgiving if you plan ahead.


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Miscellaneous Recipes

1 lb. turkey cutlets
1/2 teas. salt
1/2 teas. pepper
1/2 cup all-purpose flour
2 tbsp. vegetable oil
3 tbsp. capers
1/4 cup dry, white wine
2-1/2 tbsp. lemon juice
3 tbsp. lime juice
2 tbsp. butter
2 tbsp. chopped pimento
Place cutlets between 2 sheets of heavy duty plastic wrap or parchment and flatten with a rolling pin.  Sprinkle cutlets with salt, pepper and dredge in flour.

Brown half of turkey in 1 tablespoon hot oil in a large skillet over medium heat, turning once.  Remove from skillet and set aside. Repeat if necessary if all pieces do not fit at one time.

Add capers to skillet and cook, stirring constantly, until thoroughly heated. Spoon over turkey. Add wine and juices to skillet; cook, stirring occasionally, until reduced by half.

Add butter, stir until melted. Add turkey and capers and cook until thoroughly heated.  Drizzle each serving with sauce and sprinkle with pimento.

Yields 4 servings.