Turkey Picante Recipe

Name: Turkey Picante
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb turkey breast cutlets; 1/4 cup flour; 2 tablespoons olive oil; 1/2 cup dry white wine; 2 tablespoons lemon juice, fresh; 2 tablespoons parsley, fresh chopped; 2 tablespoons capers, drained; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon salt; 1/2 teaspoon black pepper

Servings: persons

1 lb turkey breast cutlets
1/4 cup flour
2 tablespoons olive oil
1/2 cup dry white wine
2 tablespoons lemon juice, fresh
2 tablespoons parsley, fresh chopped
2 tablespoons capers, drained
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper

1
Lightly coat turkey cutlets with flour. Shake off excess flour.
2
In a large non-stick skillet, heat 1 tablespoon of oil over medium high heat.
3
Add half the cutlets and cook about one minute on each side, or until lightly browned.
4
Remove to a plate.
5
Repeat with remaining 1 tablespoon of oil and cutlets, adding more oil if needed.
6
Add the remaining ingredients to the skillet and bring to a boil over high heat.
7
Cook for 1 to 2 minutes stirring to scrape up any browned bits on the bottom of skillet, until slightly thickened.
8
Return cutlets to skillet.
9
Spoon sauce over the tops, and cook until heated through.
10
Serve immediately.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb turkey breast cutlets, 1/4 cup flour, 2 tablespoons olive oil, 1/2 cup dry white wine, and more.

Yes, Turkey Picante falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Picante

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