Turkey Piccata Recipe

• 1/2 cup plus 1 tablespoon all-purpose flour, divided
• 2 turkey cutlets (about 3/4 pound)
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice (from half a lemon)
• 1/2 cup chicken stock
• 2 tablespoons drained capers

1. Place the flour in a shallow bowl or rimmed plate. Season the cutlets with salt and freshly ground black pepper. Dredge the turkey in the flour, until fully coated, shaking off any excess.
2. In a large non-stick skillet, melt 1 tablespoon of butter with the olive oil over medium-high heat. Add one turkey cutlet and cook until golden on both sides and cooked through, about 3 minutes per side. Set aside under a tent of foil, and repeat with the remaining cutlet.
3. Turn the heat down to medium-low, and add the wine and lemon juice to the pan. Scrape up any remaining bits of meat. In a small bowl, mix together the remaining flour and butter. Add to the pan along with the stock and whisk to combine. Simmer the sauce for 2-3 minutes, until the mixture has thickened. Stir in the capers.
4. To serve, place one cutlet on each plate and divide the sauce between the two servings. Garnish with slices of lemon and fresh parsley leaves (if you have on hand). The turkey is excellent served alongside mashed potatoes.

flour, turkey cutlets, kosher salt, freshly ground black pepper, olive oil, butter, white wine, lemon juice, chicken stock, capers

Taken from www.seriouseats.com/recipes/2010/11/turkey-piccata-recipe-thanksgiving.html (may not work)