Serious Eats: Recipes

Turkey Piccata

[Photograph: Phoebe Lapine of Big Girls, Small Kitchen]

Not all of us get to go home for the holidays. It's a sad story, but those adhering to the eight-buck budget can't necessarily afford the inflated airfare that Turkey Day travelers must endure to enjoy a table filled with family and topped with a very big, very expensive bird.

Luckily, my parents live a mere 40 blocks from my current apartment. But my culinary heart goes out to those grappling with throwing Thanksgiving dinner with friends, on a budget, and trying to figure out how to fit a turkey inside what might as well be an Easy Bake oven. For these fellow quarter-lifers, or for those too lazy to brine and bake a whole bird, I give you an everyday poultry solution: turkey piccata.

The piccata has been a quick and easy go-to meal of mine for years. But the reason why I thought of it as an answer to singles Thanksgiving is that lemony pan sauce—it cooks up in less than five minutes. First, you dredge the poultry and brown it on both sides. Then add wine, stock, flour and butter to thicken it, and lemon to add a little zing. The capers? Well, those might not quick ring as true to the holiday. But you can't argue with a 15-minute main course, and certainly not a bird that costs less than eight bucks.

Shopping List: ¾ pound turkey cutlets, $3.00; ¼ cup white wine, $0.50 (prorated); 1 lemon, $1.00; ¼ cup Purchased Chicken Stock (prorated), $0.25; 2 tablespoons capers, $0.40 (prorated).
Pantry Items: Flour, Butter, Olive Oil, Salt
Total Cost (for 2 portions): $5.15

Printed from

© Serious Eats