Wild Turkey Piccata
Ingredients
" 2-4 boneless, skinless turkey breast halves (1 1/2 pound total)
" 2 Tbsp grated Pecorino Romano cheese
" 1/3 cup flour
" Salt and pepper
" 4 Tbsp olive oil
" 3 Tbsp butter
" 1/2 cup dry white wine
" 3 Tbsp lemon juice
" 1/4 cup brined capers
" 1/4 cup fresh chopped parsley
Method
1 Cut the turkey breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
2 Mix together the flour, salt, and pepper. Dredge them thoroughly in the flour mixture, until well coated.
3 Heat olive oil in a large skillet on medium high heat. Add half of the turkey pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the turkey from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
4 Add the white wine, lemon juice, and capers to the pan. Reduce the sauce by half. Whisk in 3 tablespoons of butter. Plate the turkay and serve with the sauce poured over the chicken. Sprinkle with parsley and Romano cheese.
Serves 4.