Lighter Creamy Turkey Piccata

Lighter Creamy Turkey Piccata

Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 15 minutes
Lighter Creamy Turkey Piccata


  • 1 pound turkey breast cutlets very thinly sliced turkey breasts
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup finely ground almond flour
  • 4 teaspoons extra virgin olive oil
  • 1 shallot thinly sliced
  • 2 garlic cloves minced
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 ounce ⅓-less-fat cream cheese
  • 2 tablespoons capers drained
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Lemon wedges or thinly sliced lemon rounds for garnish


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Doesn’t Piccota just sound professional? I guess everything with a foreign word as a name sounds professional. But what is a picatta? At first I thought it was like a frittata.. But that's an egg based dish. Piccata is something completely different. Piccata was originally made with veal that was then dredged in flour and sautéed in a sauce which included lemon juice, butter and capers.

This dish is so good but it's full of gluten and saturated fats among other things. This recipe is a healthier option. Using turkey instead of veal, using olive oil instead of butter, and almond flour instead of regular flour. These healthier alternatives make this recipe gluten and dairy free as well. Which makes it great for social gatherings because this dish will cater to many different diets.

The sauce takes a bit of time, but not long and nothing complicated. For those of you who aren't professional cooks, I believe in you. Once your sauce is done return the turkey to the pan and top it with capers, parsley, and lemon slices. This makes it look so professional. There you have it. Your healthy piccata.

  1. The first thing is get the turkey breasts ready. Seasong them with some salt and pepper, then dredge them on the almond flour.
  2. In a large skillet, heat the olive oil over medium high heat. Add half of the cutlets, and cook until browned and cooked through, about 3 minutes per side.
  3. Add the remaining olive oil to the skillet, along with the sliced shallots and garlic and cook, stirring constantly, for 45 seconds. Add the wine and bring the pan to a simmer, scraping up the crispy bits on the bottom of the pan.
  4. Let the wine simmer until reduced by half, about 2 minutes. Add the chicken broth and bring to a simmer; cook 2 minutes. Add lemon juice.
  5. Stir in the cream cheese until smooth. Return the turkey cutlets to the pan, spoon the sauce over them, and top with capers, fresh parsley, and lemon slices.