Turkey Breast Piccata

Try this lighter version of the Italian classic that traditionally uses veal or chicken.

Serves: 6Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 1½ lbs. whole boneless skinless turkey breast
  • ¼ cup all-purpose flour
  • ¼ cup extra-virgin olive oil
  • ¼ cup dry white wine
  • 3 Tbsp. fresh lemon juice
  • ½ cup chicken stock
  • ½ Tbsp. capers
  • ¼ cup chopped fresh parsley
  • 1 lb. cooked spaghetti


  • Slice the turkey breast into thin scallopine-size portions and dredge in the flour.
  • Heat the oil in a large skillet over medium-high heat for 30 seconds. Add the turkey and brown the slices for 2 minutes on each side.
  • Add the wine and lemon juice, and let the liquid reduce by half. Add the stock and cook for 5–6 minutes or until the sauce thickens.
  • Sprinkle the sliced turkey with the capers and parsley, and then drizzle the sauce over the slices. Serve with spaghetti.