Turkey Piccata Cutlets with Lemon-Caper Butter Sauce

Why You’ll Love This Recipe

• Bright, buttery, and briny: the lemon-caper butter sauce delivers restaurant-worthy flavor with simple pantry staples.
• Weeknight-friendly: ready in about 40 minutes, with noodles and asparagus built right in.
• Light yet satisfying: thin turkey cutlets cook fast and stay tender.
• Approachable steps and exact measurements for reliable results every time.

Grocery List

• Produce: 1 lemon, 1 shallot, 2 garlic cloves, 1 lb asparagus, flat-leaf parsley
• Dairy: Unsalted butter
• Pantry: 1.5 lb turkey breast cutlets, all-purpose flour, kosher salt, black pepper, olive oil, capers, low-sodium chicken broth, dry white wine (or white wine vinegar), Dijon mustard, wide egg noodles

Full Ingredients

Turkey Piccata Cutlets

• 1.5 lb turkey breast cutlets (6–8 pieces, about 1/4-inch thick)
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder (optional)
• 2 tbsp olive oil, divided
• 1 tbsp unsalted butter (for searing), divided

Lemon-Caper Butter Sauce

• 1 medium shallot, finely minced (about 2 tbsp)
• 2 garlic cloves, minced
• 1/2 cup dry white wine (or substitute with 1/2 cup chicken broth + 1 tsp white wine vinegar)
• 3/4 cup low-sodium chicken broth
• 3 tbsp fresh lemon juice (from about 1 large lemon)
• 1 tsp finely grated lemon zest
• 2–3 tbsp capers, drained and rinsed
• 2 tsp Dijon mustard (optional, for a silkier emulsion)
• 3 tbsp cold unsalted butter, diced (for finishing)
• 2 tbsp chopped fresh flat-leaf parsley (plus more for garnish, optional)

Buttered Egg Noodles

• 8 oz wide egg noodles
• 2 tbsp unsalted butter
• Kosher salt and black pepper, to taste
• 1 tbsp chopped fresh parsley (optional)

Steamed Asparagus

• 1 lb asparagus, woody ends trimmed
• 1 tbsp unsalted butter (or olive oil)
• 1/2 tsp lemon zest
• Kosher salt, to taste

Step-by-Step Instructions

Step 1: Prep and season the turkey

Pat the turkey cutlets very dry with paper towels. In a shallow dish, mix the flour, kosher salt, black pepper, and garlic powder (if using). Dredge each cutlet lightly in the seasoned flour, shaking off excess. Set on a plate. Finely mince the shallot and garlic; chop the parsley; zest and juice the lemon. Bring a large pot (3 quarts) of well-salted water to a boil for the noodles (about 1 tbsp kosher salt).

Step 2: Sear the cutlets

Heat a 12-inch skillet over medium-high heat. Add 1 tbsp olive oil and 1/2 tbsp butter. When shimmering, add half the cutlets in a single layer and sear 2–3 minutes per side until golden. Transfer to a plate. Add remaining 1 tbsp olive oil and 1/2 tbsp butter; sear the remaining cutlets. Cook until just cooked through (160–162°F in the thickest part; carryover heat will bring them to 165°F). Tent loosely with foil.

Step 3: Deglaze and reduce

Reduce heat to medium. Add the shallot and cook 1 minute, scraping up browned bits. Stir in the garlic and cook 30 seconds until fragrant. Pour in the white wine and simmer 2–3 minutes, reducing by about half.

Step 4: Build the lemon-caper butter sauce

Add the chicken broth, lemon juice, lemon zest, capers, and Dijon (if using). Simmer 3–4 minutes to slightly thicken and reduce. Off the heat, whisk in the cold butter, one piece at a time, until the sauce is glossy and lightly thickened. Return to low heat, season to taste with salt and pepper.

Step 5: Finish the turkey in the sauce

Nestle the cutlets and any accumulated juices into the skillet. Spoon sauce over the top and warm gently for 1–2 minutes. Sprinkle with the chopped parsley and hold on low heat.

Step 6: Cook and butter the egg noodles

Add the egg noodles to the boiling water and cook according to package directions, 6–7 minutes for al dente. Drain well and toss with 2 tbsp butter, a pinch of salt and pepper, and parsley if you like. Keep warm.

Step 7: Steam the asparagus and serve

Steam the asparagus in a steamer basket over simmering water until crisp-tender, 4–5 minutes (or microwave in a covered dish with 2 tbsp water for 3–4 minutes). Toss with 1 tbsp butter, lemon zest, and a pinch of salt. Plate the buttered noodles and asparagus, top with turkey cutlets, and spoon over plenty of lemon-caper butter sauce. Serve immediately.

Pro Tips

• Keep the butter for finishing the sauce cold; it helps the sauce emulsify into a silky shine.
• Do not over-dredge. A light, even dusting of flour is enough to encourage browning without a heavy coating.
• Rinse capers to tame excess brininess; add more or less to taste.
• Use a large skillet so the cutlets sear rather than steam; work in batches for best browning.
• Start the noodle water first so sides and sauce finish at the same time.

Variations

• Chicken piccata: Swap turkey with thin chicken cutlets; cook to 165°F.
• Gluten-free: Use a 1:1 gluten-free flour or rice flour for dredging; pair with gluten-free pasta.
• Artichoke twist: Stir in 1 cup quartered marinated artichoke hearts with the capers for extra tang.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth to loosen the sauce. The butter emulsion can separate if boiled hard. Noodles and asparagus are best fresh, but can be reheated briefly in the microwave. Not ideal for freezing due to the butter sauce.

Nutrition (per serving)

Approximate: 700 calories; 44 g protein; 56 g carbohydrates; 30 g fat; 5 g fiber; 980 mg sodium. Values will vary with exact brands and salt levels.