Chicken, turkey, veal or fish picatta are often featured in my house on busy nights, and are a welcome dinner both for myself as a cook and for my family as patrons of “Lara’s Bistro”.
Have you ever thought about the etymology of the word “Bistro” ? Well, some say that it comes from the russian word “beestro” – fast, and indeed in my family on a weeknight, the dinners must be quick, healthy, easy and delicious(otherwise who would eat them ?)


  • 1 lbs of turkey or chicken breast or veal cutlets sliced into equal cutlets and flattened, or about 1 lbs of fish fillet such as a haddock, or halibut
  • 1 cup chicken, turkey, or vegetable broth
  • 1/3 cup white wine
  • 2 tablespoons lemon juice
  • flour for dredging
  • 1 tablespoon capers, rinsed
  • 6 tablespoons fresh parsley chopped
  • salt & pepper to taste
  • 2 tablespoons olive oil


  1. Season turkey cutlets with salt and pepper and dredge cutlets in flour, shaking off the excess
  2. Heat oil in a pan and add the cutlets. Cook on medium high heat until they turn golden on both sides. Remove to a warm plate and tent with foil
  3. Add the wine into the same pan and cook until all but about 3 tablespoons of liquid remain.
  4. Add broth and lemon juice to the wine and bring to simmer.
  5. Add the chicken cutlets back to the pan, add capers. Cover the pan and cook for about 10 minutes. Add parsley and serve spooning sauce over the meat.
  6. turkey picatta image

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