Turkey Cutlets With Lemon

turkey cutlets with lemon and caper sauce
Turkey cutlets with lemon. Diana Rattray
  • Total: 24 mins
  • Prep: 10 mins
  • Cook: 14 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
293 Calories
15g Fat
17g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 293
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 27%
Cholesterol 87mg 29%
Sodium 1161mg 50%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Protein 22g
Calcium 59mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These turkey cutlets are flavored with lemon juice and capers. It's a piccata-style turkey dish, perfect for a light and tasty meal. Add some dry white wine to the sauce mixture of use extra chicken broth. 

Feel free to omit the capers; add a few tablespoons of green onions or add some sliced fresh mushrooms to the skillet along with the turkey.

This makes a tasty and surprisingly easy dish. It's wonderful with diced roasted potatoes or hot cooked rice. If you're trying to keep carbs to a minimum serve the turkey with roasted cauliflower or summer squash "pasta" and a steamed vegetable or tossed salad. 


  • 1 1/2 pounds turkey cutlets
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons all-purpose flour (divided)
  • 1 tablespoon olive oil
  • 3 tablespoons butter (divided)
  • 2/3 cup chicken stock (unsalted or low sodium)
  • 2 lemons (juiced)
  • 2 tablespoons dry white wine (or more chicken stock)
  • 2 tablespoons capers (drained and chopped roughly)
  • 1 tablespoon parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Put turkey cutlets between sheets of plastic wrap and gently pound to about 1/2-inch thickness.

  3. In a large skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil.

  4. Put 3 tablespoons of the flour in a wide shallow bowl or plate. Dredge the turkey cutlets in the flour, then saute 2 to 3 cutlets for about 3 to 4 minutes on each side, until browned and cooked through. Repeat with the remaining cutlets.

  5. Remove browned cutlets to a plate and keep warm.

  6. Add the chicken broth, lemon juice, and wine to the skillet and bring to a boil.

  7. In a small bowl or cup, combine the remaining 1 tablespoon of flour with the remaining 1 tablespoon of soft butter; stir until the mixture is smooth. 

  8. Whisk the butter and flour mixture into the broth and lemon juice mixture and simmer for 2 minutes. Add the capers and parsley.

  9. Pour the sauce over the turkey cutlets.

  10. Serve and enjoy!


  • Replace the turkey cutlets with chicken breast cutlets, thinly sliced chicken breasts, or chicken tenders.
  • Saute about 4 to 6 ounces of sliced mushrooms in 2 tablespoons of butter before you add the turkey to the skillet.