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
- Season turkey cutlets with salt and pepper and dredge cutlets in flour, shaking off the excess
- 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
- Add the wine into the same pan and cook until all but about 3 tablespoons of liquid remain.
- Add broth and lemon juice to the wine and bring to simmer.
- 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.