Servings<\/span>2<\/p>servings<\/span><\/div><\/span>Prep time<\/span>5<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>25<\/p>minutes<\/span><\/div><\/span>Total time<\/span>30<\/p>minutes<\/span><\/div><\/div><\/div>Ingredients<\/h3>- <\/span>
1 lb of wild turkey breast, cut in 1 cm (1\/4”) thick cutlets<\/span><\/p><\/li>- <\/span>
salt and pepper to taste<\/span><\/p><\/li>- <\/span>
1\/2 cup of flour<\/span><\/p><\/li>- <\/span>
1\/4 cup of vegetable oil<\/span><\/p><\/li>- <\/span>
3 shallots, thinly sliced<\/span><\/p><\/li>- <\/span>
2 garlic cloves, minced<\/span><\/p><\/li>- <\/span>
1 cup of white wine<\/span><\/p><\/li>- <\/span>
1 cup of chicken broth (or game broth)<\/span><\/p><\/li>- <\/span>
1 tbsp of capers<\/span><\/p><\/li>- <\/span>
Zest and juice of 1 lemon<\/span><\/p><\/li>- <\/span>
2 tbsp of butter<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Heat a large skillet under medium-high heat and add the vegetable oil. <\/li>
- Pat dry the turkey cutlets. Sprinkle with salt and pepper to taste, then roll in the flour. When the oil is hot, remove the excess flour from the cutlets and place in the skillet without overlap. Cook until golden brown, 2-3 minutes per side. Then remove the cutlets and reserve. If the skillet dries up from its oil, add more oil.<\/em><\/li>
- In the same skillet, add the shallots and the garlic cloves. Cook until fragrant, 1 minute. Deglaze the skillet with the wine, bring to a boil and reduce for 2 minutes. Add the broth, the capers, the lemon juice and the lemon zest. Bring to a boil and reduce for 2 minutes.<\/li>
- Add the butter and mix the sauce as the butter melts. Turn the heat off, add the cutlets to the sauce and cover the cutlets with the piccata sauce.<\/li>
- The wild turkey piccata is now done! Serve with a side of rice or orzo, and, optionally, grilled lemon slices or gremolata.<\/li><\/ul><\/div>
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<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
- The wild turkey breast can be replaced with grocery store bought veal cutlets, as traditionally used, or chicken breasts.<\/li>
- The wild turkey breast can be replaced with 4 ruffed grouse breasts. Before step 1, pound the grouse breasts thinner with a meat hammer, until 1\/4” thick.<\/li><\/ul>\n\t\t\t\t<\/div>
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