Turkey Piccata

Prep Time: 10 minutes
Total Time: 20 minutes
Makes: 4


  1. 1/4 cup Compliments Unbleached Flour
  2. salt and freshly ground pepper
  3. 2 packages (14.4 ounces each) Compliments Balance Turkey Breast
  4. 3 tablespoons Compliments Butter
  5. 1 can (14 ounces) Compliments Chicken Broth
  6. 1/4 cup dry white wine
  7. 2 tablespoons fresh lemon juice
  8. 1 tablespoon nonpareil capers
  9. 2 teaspoons Compliments Cornstarch, mixed smoothly with 2 tablespoons water


  1. In a wide, shallow bowl, mix together flour, salt and pepper to taste.
  2. Dip each turkey cutlet into flour mixture to coat both sides. 
  3. Transfer to a plate as coated.
  4. In a 12 or 14-inch frying pan, melt half the butter over medium-high heat.
  5. Add as many cutlets as will fit in a single layer. 
  6. Cook until undersides are lightly browned, 1-11/2 minutes. 
  7. Turn cutlets over and cook until other side is browned and turkey is no longer pink in center (cut to test), about 1 minute more. 
  8. Transfer to a serving platter. 
  9. Melt remaining butter in pan and repeat to cook remaining turkey. 
  10. Transfer to platter; keep warm.
  11. In a small bowl, mix together broth, wine, lemon juice, and capers.
  12. Add mixture to pan. Bring to a boil over high heat, stirring often.
  13. Cook until mixture is reduced to about 1 cup, 4-6 minutes. 
  14. Whisking constantly, stir in cornstarch mixture until sauce thickens (this will only take a few seconds). Pour sauce over meat and serve.

Tip: To make this recipe gluten free omit the capers, use Campbell’s Vegetable Broth in place of the Chicken Broth and finally substitute the Compliments Unbleached Flour for Compliments Gluten-Free All Purpose Flour Blend.