I made this turkey piccata with thyme for the family last week because I’m trying to incorporate more lean proteins into our meals this year, and turkey actually has more protein, fewer calories and less total fat and cholesterol than chicken does. So now you know!
My daughter, who is the queen of health and fitness includes turkey in her training meals each and every week, so that’s further proof to me that it’s good-for-you. She’s a smart cookie, that one.
This recipe was created in partnership with Shady Brook Farms, but all opinions are my own.
This turkey piccata recipe does not include capers, and I’ll tell you why. I hate them with a passion. They’re like little exploding bullets of disgusting pickled saltiness, and I simply ain’t havin’ that in my turkey piccata.
BUT if you insist on having it in yours, I won’t be mad.
You do you.
I’ll do thyme. It smells great, tastes great and has enough flavor oomph to make up for the good riddance of the capers.
To make this turkey piccata with thyme recipe, start with some great quality turkey breast cutlets, like these from Shady Brook Farms. They raise their turkeys without growth-promoting antibiotics, so I feel good about using them to prepare savory, nutritious, and healthful meals for my family. It’s also budget-friendly, which is really important to me since I have two more mouths to feed around here now.
Place the turkey breast cutlets between two sheets of waxed paper, and using the flat side of a tenderizer, gently pound and flatten to about 1/4-inch thickness. You may want to cut them in half after pounding too.
Next you’ll sprinkle the turkey with salt and pepper, dredge in flour, and then saute for about 3-4 minutes per side or until done. Pssst, always cook turkey to an internal temperature of 165 degrees Fahrenheit.
Once the turkey is done, set it aside and keep it warm while you prepare the piccata sauce.
Spoon some sauce over the turkey cutlets, and garnish as desired. All that’s left to do now is dig in!
- 4 Shady Brook Farms turkey breast cutlets
- 1/2 cup + 1 teaspoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 tablespoons butter divided
- 2 tablespoons olive oil divided
- 2 medium garlic cloves minced
- 1/2 cup dry white wine I used Pinot Grigio
- 3/4 cup low-sodium chicken broth divided
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons fresh thyme minced
- 1 tsp all-purpose flour
- 2 tablespoons Italian parsley minced
- Place each turkey breast half between 2 sheets of waxed paper; pound to 1/4-inch thickness with flat meat tenderizer.
- Place 1/2 cup flour in small bowl. Sprinkle turkey cutlets with salt and pepper on each side, then dredge in flour, shaking off excess.
- Heat a large skillet over medium-high heat. Add 1 tablespoon butter to melt and 1 tablespoon olive oil. Add turkey to pan; sauté 3-4 minutes until golden brown on each side.Check for doneness. Remove from pan; keep warm.
- Heat remaining 1 tablespoon oil in pan over medium heat. Add garlic; stir and sauté 1 minute. Add wine; bring to a boil over medium-high heat, scraping pan to loosen browned bits. Add 1/2 cup broth, lemon juice and thyme and let cook for about 5 minutes, stirring frequently, to let sauce reduce to about half.
- In separate small bowl, whisk together 1/4 cup broth and 1 teaspoon flour until smooth. Add to sauce. Cook one minute or until it begins to thicken, stirring frequently. Remove from heat and whisk in remaining butter and parsley.
- Arrange turkey cutlets on plates. Spoon sauce over the top and serve immediately.
Shady Brook Farms and Honeysuckle White turkey products include ground turkey, turkey sausage and turkey breasts. You’ll find Honeysuckle White available in select states, and if you’re an East Coast’er like me, look for the sister label, Shady Brook Farms.
I hope you enjoy this Turkey Piccata with Thyme recipe. Happy eating!