Turkey Piccata

Turkey Piccata


  • 1⁄2  box (1 pound) thin spaghetti

  • 1 package (6 ounces) fresh spinach

  • 1⁄4 cup all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon freshly ground pepper

  • 1 package (1 pound) fresh turkey cutlets Butterball®

  • 4 tablespoons butter divided

  • 2 tablespoons vegetable oil

  • 1⁄4 cup chicken broth Swanson®

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons capers drained, Lindsay®

  • 1 teaspoon minced garlic

  • 1⁄4 cup chopped fresh parsley divided

  • Garnish: fresh lemon slices


  1. Prepare spaghetti according to package directions, adding spinach to spaghetti just before draining. Keep warm.

  2. In a shallow dish, combine flour, salt, and pepper. Dredge turkey in flour mixture; shake gently to remove any excess flour.

  3. In a large skillet, melt 2 tablespoons butter in oil over medium-high heat. Add turkey, and cook, in batches, for 2 to 3 minutes per side, or until golden brown. Remove from skillet, and keep warm.

  4. Add chicken broth, lemon juice, capers, and garlic to skillet; bring to a boil, scraping brown bits from bottom of pan with a wooden spoon. Cook, stirring occasionally, for 1 to 2 minutes, or until slightly thickened. Stir in 2 tablespoons parsley and remaining 2 tablespoons butter.

  5. Arrange spaghetti mixture on a platter; spoon turkey and sauce over spaghetti. Sprinkle with remaining 2 tablespoons chopped parsley. Garnish with fresh lemon slices, if desired. Serve immediately

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