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Pour the sauce over the chicken and garnish with the chopped parsley. Prepare the Pumpkin Puree: In a small baking tray, combine the pumpkin chunks with the water. Some recipes, like this one, add white wine.
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Remove the chicken and transfer it to a serving platter.Īdd the butter to the skillet and whisk vigorously. There are several versions of the piccata sauce, all with lemon and capers. Return all of the chicken to the pan, cover and simmerįor 3-4 min. Bring the mixture to a boil, scraping up brown bits from the pan for extra flavour. Weighing upwards of 25 pounds, a mature bird is capable of supplying multiple meals for even a large family. Reduce the skillet heat to medium-low, then pour in the lemon juice, broth and capers. Wild turkeys are the big game of the small game world. Repeat the operation with the remaining chicken cutlets, then add them to the plate, cover with aluminum foil, and put them in the low-setting oven to keep them warm. Step 2 Combine flour, salt, and pepper in a shallow dish. When the chicken has browned,įlip and cook the other side for 3 min. Step 1 Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet. Heat the oil in a large skillet over medium-high heat, then add a few chicken cutlets at a time and cook for 3 min. Season the cutlets with salt and pepper, then coat them with the flour and shake off the excess. Flatten and tenderize the cutlets using a meat pounder. Cut the chicken breasts in half lengthwise, then butterfly them to make cutlets.