Turkey Piccata with Summer Harvest Salad

By Executive Chef Mario Raymond
Culinary Setting
Meal Type
Lunch, Main Course, Entrée
30 MIN
Cooking Style
Bake, Pan Fry
Boneless Breast


2 qt cold water

1/2 c salt

1/4 c sugar

1/4 tsp caraway seeds

2 Cloves garlic, crushed

2 Sprigs fresh tarragon

1 Medium bay leaf

1 tsp black peppercorns

6 (4 to 5 oz) TURKEY CUTLETS

1/4 c cider vinegar

1/2 tsp Dijon mustard

2 tbsp finely chopped fresh chives

1/4 c chopped fresh dill

1 tsp lemon zest

1 tbsp capers

1 tsp minced shallots

1/2 c light olive oil

To taste salt and freshly ground black pepper

2 tsp extra virgin olive oil

2 c frozen super sweet corn, thawed

2 Medium red ripe tomatoes, cut in thin wedges

1 c flour

2 tbsp finely chopped fresh thyme

Dash salt and freshly ground black pepper

2 tbsp olive oil

1/2 c sherry vinegar

1/4 c cold water



Bring cold water, salt, sugar, caraway seeds, garlic, tarragon, bay leaf and peppercorns to a boil. Immediately remove from heat and cool overnight in the refrigerator.

Immerse the turkey cutlets in the brine for 2 hours in a covered container in the refrigerator. Remove cutlets from brine and pat dry. Discard brine.


Whisk together the cider vinegar, Dijon mustard, fresh herbs, lemon zest, capers and shallots.

Slowly add 1/2 cup light olive oil while whisking until it is completely incorporated. Adjust seasoning to taste and set aside.


Heat 2 teaspoons olive oil in a heavy skillet. Sauté corn and tomatoes in oil just until warm. Season to taste with salt and pepper. Reserve.


Mix the flour, thyme, salt and pepper in a mixing bowl.

Heat a sauté pan with 2 tablespoons olive oil on medium heat. Dredge the cutlets in the flour mixture, making sure to liberally coat all sides.

Sauté until golden brown on both sides, about 3+ minutes per side. Transfer the cutlets to a baking sheet.

Repeat until all of the turkey is golden brown. Deglaze the pan with sherry vinegar and water. Strain through a fine strainer and discard the solids, reserving pan juices for the vinaigrette.

When juices have cooled to room temperature (about 10 minutes), whisk into the vinaigrette.

Put the cutlets into a preheated 325 degree F oven for about 6 to 8 minutes. Cook until the internal temperature registers 165 degrees F.

Arrange the warm corn and tomato salad on 6 serving plates.

Place cutlets atop each salad and drizzle with vinaigrette.