Turkey Piccata

Turkey is substituted for veal in this classic Italian dish.
Servings 4
Prep Time


  • 1 lbs skinless, boneless turkey breast
  • 1/3 cup all-purpose flour
  • 2 tbsp olive oil
  • 5 tbsp Butter divided
  • 1/2 cup dry vermouth
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp minced flat leaf parsley
  • 1/4 cup shredded Parmesan cheese (optional)
  • lemon zest (optional)


  1. Have the meat cutter remove the tendon from turkey breast and cut into scaloppine (thin slices). Season turkey slices with salt and pepper. Dredge in flour, shaking off excess; set aside. Heat oil and 4 tablespoons of butter in large skillet over medium-high heat. Add turkey slices and sauté (in batches, if necessary) until golden brown and no longer pink in center; about 1-2 minutes per side. Transfer to serving platter and keep warm. Repeat with remaining turkey slices. Pour vermouth and lemon juice into skillet, scraping up browned bits. Bring to a boil and cook over high heat until slightly reduced, about 3-4 minutes. Pour any accumulated turkey juices from platter into skillet. Reduce heat to low and stir in remaining 2 tablespoons butter. Pour lemon sauce over turkey slices and garnish with parsley, Parmesan and lemon zest, if desired.