Picatta with Turkey Breast that will impress !!

                                       
Finding the correct balance of acid in a recipe can sometimes be challenging especially when the recipe is full of ingredients that hold or add acidity to a dish. One such recipe is  Picatta, sure this is an easy one to prepare, to do it properly is something else. In the 80's one of the item on the menu at SB&G was Turkey Picatta. Turkey you say, yes turkey! Turkey breast is pretty much neutral before it is cooked, what we would do is take a whole breast and slice 1/2 inch slices, pound them to about an 1/8 inch, dredge then flash them in a very hot pan  and create Turkey Picatta. Amazingly the final result was so much like the then $35 per pound and $24 per plate Privimi Veal  that even the high rollers started ordering the $16 Turkey Picatta rather than the Veal Picatta. One other point is that the turkey breast was easier to control than the veal so any cook could prepare it to perfection. 

Ingredients

8 medallions of turkey breast

1/3 cup all-purpose flour
1/2 tsp sea salt
1/2 tsp ground black pepper
1 tablespoon olive oil
1 tbs garlic finely chopped
1/4 cup chicken broth
2 tbs fresh lemon juice
1/2 cup white wine
2 tbs capers
2 tablespoons butter

Place turkey breast medallions between two sheets of plastic and pound to an even 1/8 inch thickness. Combine flour, salt and pepper in a shallow dish. Dredge turkey in flour until evenly coated; shake off any excess.
Heat a large, nonstick skillet over medium-high heat. Add oil and heat until hot, but not smoking. Saute turkey until golden brown on both sides and thoroughly cooked, about 8 minutes. Remove from pan and hold warm. Deglaze pan with white wine, Add garlic to skillet and cook for 1 minute, or until fragrant, but not brown. Add chicken broth and bring to a boil, scraping the bottom to remove any browned bits. Stir in lemon juice & capers. Add butter, melt gently, reintroduce sauteed turkey, toss and season to taste, plate up and drizzle remaining sauce over the Turkey medallions. Garnish with Italian Parsley.
You can substitute the turkey with chicken breast but keep in mind the texture will not be the same and the cooking of the chicken will vary from that of the turkey.
As always enjoy the time you spend in the kitchen & have a ice Day!!