Turkey piccata | Carlo Florence chef

Ingredients

• 8 slices of turkey breast weighing 60 g each
• 20 g of butter
• 2 tablespoons of dry Marsala
• 1/2 lemon
• parsley
• 1 tablespoon of flour
• 1 tablespoon of salted capers
• Squeeze the lemon and keep the juice aside.
• Lightly flour the turkey slices.
• Brown the slices on both sides in a pan with the oil; pour in the Marsala and let it evaporate over moderate heat.
• Add the lemon juice, and 2 tablespoons of water and season the preparation with parsley and washed and chopped capers; salt and pepper.
• Continue cooking for another 5 minutes and serve.
• Main Courses