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Sautéed Turkey Cutlets with Lemon-Caper Sauce

A quick turkey dinner that has all the style and elegance of veal piccata. Jus de Poulet Lié Gold makes the sauce taste rich with less butter than might be used in the Italian classic. Serve with mashed potatoes or pasta to absorb all the savory, lemon-scented sauce.


  • 1 1/2 pounds turkey breast, sliced and pounded to about 1/4-inch thickness
  • Salt and ground black pepper
  • 3 tablespoons unsalted butter, at room temperature, divided
  • 1 1/2 tablespoons vegetable oil
  • Flour for coating
  • 1 1/2 ounces Jus de Poulet Lié Gold® dissolved in 3/4 cup hot water
  • 3 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon capers


  1. Season all the turkey cutlets with salt and pepper on both sides.  Heat 1 1/2 tablespoons of the butter and the oil in a large skillet over medium-high heat. As the pan heats, coat 1 or 2 cutlets in flour, patting to remove the excess. Once the butter foams, slide in a cutlet. If a second will fit without crowding, add it to the pan. The fat should sizzle each time.
  2. When the cutlets are golden brown on the first side, about 45 seconds, turn and cook the second side until browned, then transfer the cutlets to a warm platter.  Repeat this process with the remaining cutlets.
  3. Once all cutlets are cooked, add the reconstituted Jus de Poulet Lié Gold® to the pan, bring the mixture to a simmer, and continue simmering until  the sauce is the consistency you like. Stir frequently to scrape all the browned cooking bits from the pan.
  4. Stir in the lemon juice and bring the sauce to a simmer again. Add the parsley and capers, and stir in the remaining 1 1/2 tablespoons of butter.  Season the sauce to taste with salt and pepper.
  5. Return the cutlets to the pan, turning to coat them with sauce. Serve the cutlets on heated plates, spooning the sauce over them.

Additional Tips

Wine Pairing: Sauvignon Blanc or Pinto Grigio

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Classic French Stocks and Sauces