Turkey Piccata and Our Pig Roast Preparations Begin!

I don't know about you but one too many Christmas cookies are sitting around my middle, literally. I thought maybe you would enjoy a light and healthy dish instead; the fact that it's fast to prepare doesn't hurt either. My Grandfather loved using veal, but I'm just not a fan.  So when I make Piccata I like to use turkey cutlets.  This is a comfort dish for me; I love licking the sauce off the plate, don't lie and pretend you don't do that when you eat something really good.

Turkey:

1 lb. turkey cutlets

1/2 cup all-purpose flour

1 1/2 tsp. kosher salt

1 tsp. cracked black pepper

1 tsp. fresh rosemary, chopped

1 tbsp. unsalted butter

2 tbsp. extra virgin olive oil

1 lb. pasta, whatever shaped you would like

Step 1:
Fill a large pot 2/3 full with water and a couple of teaspoons of salt and bring it to a boil.  Drop your pasta in when the water is at a rolling boil.  Cook for 7-10 minutes, depending on the shape of the pasta.

Step 2:
On a plate combine flour, salt, pepper and rosemary.

Step 3:
Lay a piece of plastic wrap on your counter and lay turkey cutlets on top.  Cover with another piece of plastic wrap and pound with the flat side of a meat tenderizer.  You want to leave them about 1/2" thick. Then dredge each cutlet in the flour mixture and set aside.

Step 4:
To a large skillet add butter and olive oil.  Heat on medium heat and when the butter is starting to turn color add the turkey cutlets.  Cook for 2-3 minutes on one side then flip and cook the same on the other.  Remove from the skillet and set aside, drain remaining oil from the skillet.

Lemon - Caper Sauce:

juice and zest from 2 lemons

1/2 cup white wine

2 tbsp. capers

3-4 tbsp. Italian parsley, chopped

2 tsp. all-purpose flour

Step 5:

To the skillet on medium high heat add wine, lemon, and capers.  Add flour and whisk it in, cook for 2-3 minutes, remove from heat and add parsley.  Put cutlets back in sauce and combine with the pasta.

Here is a little tip for you:

I love buying fresh herbs, to help them keep a little longer in the fridge I wash them really good, let them dry, then place them on paper towels before placing them in a large Ziploc bag and putting in the fridge.

I really don't know where this year went, must be a sign of aging or something.  I guess it's true, time flies when you are having fun.  Thank you to all my old friends and to all my new.  Writing all these recipes for you this year has been my extreme pleasure and I'm looking forward to the New Year.  

Most of you have packed up your decorations and cleaned up the holiday aftermath.  I'm preparing for our next Christmas celebration.  When I married my husband I also married his traditions, including their celebration of the day Christ was born, which they celebrate on January 6.  It's a big feast and my husband roasts a whole pig and I make homemade tamales and lots of other goodies.  If you are looking for a really good dinner, this will be the place to be.  Call me and I'll let you know how to get on the V.I.P. list!  

Wishing all of you A Happy New Year!

Serves 4.

Gina