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Turkey Piccata With Steamed Spinach




Quick and easy


Prep Time:

10 minutes

Cook Time:

8 minutes


4 servings


4  each  Turkey Breast Cutlets (about 1 pound)

1  bag (10 ounce)  fresh spinach, washed, stems removed

1  cup  flour

1  teaspoon  salt

1/2  teaspoon  ground pepper

2  tablespoons  butter

1  tablespoon  olive oil

1/4  cup  dry white wine

2  tablespoons  fresh lemon juice

2  tablespoons  capers

2  tablespoons  fresh parsley, chopped


Wash spinach and remove stems as needed. Bring 1-inch water to a boil in a pot with a steamer rack. Place spinach on rack and steam, covered, 5 minutes or until wilted. Remove spinach to a large platter and keep warm.

Meanwhile, place cutlets between two sheets of plastic wrap; pound to flatten to a uniform 1/8-inch thickness with a meat mallet or rolling pin.

Combine flour, salt and pepper in a shallow pan. Add cutlets and turn to coat.

Heat butter and oil in a large skillet over medium-high heat. Add cutlets (as many as will fit without crowding) and cook 2 minutes per side until golden brown. Remove to platter atop the spinach.

Add wine to juices in skillet; scrape any browned bits from bottom of skillet. Add lemon juice, capers and parsley and bring to a boil. Heat 2 to 3 minutes. Pour sauce over turkey on platter and serve immediately
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
Overall Rating