How to Make Simple and Tasty Turkey Picata

Turkey picata is a delicious healthy dish. A side benefit is that it is also simple to make. It takes only about 30 minutes from start to finish.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• One turkey breast portion for each person to be served
• Butter or margerine
• Extra virgin olive oil
• One small yellow onion
• 1/4 cup lemon juice
• 1 Tbsp. lime juice
• 1/4 cup white wine (suitable for cooking)
• Parsley flakes
• Salt and pepper

1. Assemble the ingredients. If possible, purchase already tenderized turkey breast cutlets. If not, purchase breast portions that you can easily tenderize yourself.
2. If you were unable to obtain already tenderized turkey breast cutlets, then prepare each breast by pounding them into portions no thicker than about one-quarter inch in size.
3. Finely dice one small yellow onion.
4. Mix together 1/4 cup of lemon juice with one tablespoon of lime juice.
5. In a skillet, place 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil. Mix them together and let the mixture get very hot.
6. Add the prepared turkey breasts and the diced onion to the heated oil mixture. Brown each side of the breasts thoroughly, making certain that the breast is cooked through. Salt and pepper lightly.
7. Remove the turkey breasts from the skillet and set aside.
8. While the pan is still sizzling hot, add the lemon/lime juice mixture. Then add one-quarter cup of white wine.
9. As the mixture heats, deglaze the bottom of the pan. Gently scrape the turkey pieces stuck to the bottom of the skillet into the mixture.
10. Add in one teaspoon of parsley flakes.
11. Add the turkey breasts back into the skillet to lightly reheat. Let the sauce mixture reduce by about one-half.
12. Remove the breasts from the skillet and plate them. Pour the remaining glaze sauce over each breast.
13. Sprinkle a small amount of parsley on top and serve.

Tips & Warnings

• If children are present, guests are non-drinkers or weight watching, eliminate the white wine from the recipe.
• If using wine in the recipe, choose one suitable for cooking.
• Whenever possible, use fresh ingredients like real lemons, limes, and fresh parsley.
• If possible, use real butter rather than margerine as it is healthier overall.
• If you are not sure what white wine to use, ask for assistance from someone with exerptise in that area.
• Be cautious to not over cook the turkey. Otherwise, it will become tough or rubbery.
• Do not scald the sauce mixture. Keep the heat at medium or below while the sauce is cooking down.
• Do not oversalt or pepper the turkey. Let each person salt and pepper to their own individual tastes.