Arkansas Educational Telecommunication Network

WILD TURKEY PICCATA

Phyllis Speer

• 2 lbs. wild turkey breast, sliced into cutlets
• ½ cup flour
• ½ tsp. salt
• ¼ cup vegetable oil
• 2 cloves garlic, minced
• 6 green onions, sliced, white part only
• 2 lemons
• 1 can chicken broth
• ½ cup black olives, sliced
• 2 Tbsp. capers
• ¼ cup butter
• 2 Tbsp. fresh parsley, chopped
• ½ tsp. coarse ground black pepper

Place turkey cutlets in plastic bag and pound with mallet until thin. Place flour, salt and pepper in shallow bowl. Dredge turkey pieces in flour and brown in oil in heavy skillet a few pieces at a time. Set turkey pieces aside and keep warm. Pour off remaining oil. Sauté garlic and green onions until soft.

Cut one lemon in half and slice one half into very thin slices. Juice the remaining 1½ lemons into small bowl. To garlic and green onion mixture, add chicken broth and lemon slices, turn heat to high and bring to boil. Reduce heat and simmer until liquid reduces to about half. Add lemon juice, olives and capers and heat thoroughly. Remove from heat, add butter and stir until melted. Stir in parsley and black pepper. Pour sauce over turkey and serve immediately.