A Twist on a Twist

I had made Ina Garten's Chicken Piccata once before, but we felt that the lemon overpowered the other ingredients in the dish. I resolved then to try the recipe again and today was the day.

I have assembled the ingredients for the dish: flour, black pepper, salt, white wine, turkey cutlets, eggs, butter, lemon and bread crumbs. The recipe calls for seasoned bread crumbs, but all I had on hand are plain bread crumbs. I solved this problem by adding dried Herbes de Provence, salt, pepper and lemon zest.

First I floured the cutlet...

Before dipping it in the beaten egg...

And finally coating it in the seasoned bread crumbs.

The cutlets were covered and returned to the refrigerator for a couple of hours so that the coating would not fall off the meat when cooked.

The cutlets were cooked in olive oil over medium-high heat.

Once the cutlets had cooked, I removed them from the pan before adding butter and a splash of white wine to the pan. A squeeze of lemon juice finished off the sauce.

I drizzled a bit of the sauce over the cutlet. This was served with mashed potatoes and canned green beans that my daughter could eat after recently having her wisdom teeth out.

And what do you know? I was right. This is a good dish and using less lemon allowed the subtle flavor of the turkey to sing.