Turkey Piccata with Lemon Sauce

01Method

1. 1

   Combine the flour with salt and pepper in a shallow dish. Season the turkey and coat thoroughly in the flour mixture. Heat olive oil in a large skillet over medium-high heat and brown the meat on both sides until golden.

2. 2

   In a separate pan, sauté the mushrooms in olive oil until they begin to color. Season with salt and pepper, then add a knob of butter along with the minced shallot and chopped zucchini without seeds.

3. 3

   Remove the cooked turkey from the pan and set aside. Deglaze the cooking pan with white wine and fresh lemon juice, allowing the liquid to reduce slightly. Pour in the stock, return the turkey to the pan, and add another piece of butter to emulsify. Remove from heat, scatter in the chopped parsley and thin lemon slices, and stir gently to combine.

4. 4

   Arrange the mushroom and zucchini mixture on serving plates, top with the turkey breast, and pour the pan sauce over everything.