Turkey Piccata with a Warm Arugula Salad

Serves 4


For the turkey:

  • 400g Turkey Breast
  • 1 Large Egg
  • 1/4-1/2 Cup of Bread Crumbs
  • Salt & Pepper to taste
  • 1 tbsp Olive Oil

For the sauce/dressing:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 small onion diced thinly
  • 1 garlic clove
  • 1 tbsp Butter
  • Juice of 1 Lemon
  • Splash of White Wine
  • 2 tbsp Diced Parsley
  • Red Chili Flakes, to taste
  • Salt & Pepper, to tastr



  1. Heat the 1 tbsp Olive Oil in one pan at medium heat.
  2. Slice the turkey into 1 1/2″ strips and pound flat.
  3. Stir the egg in a bowl and dip the flattened turkey strips in.
  4. Season the bread crumbs on a large plate with a lip and dredge the turkey strips in it.
  5. Quickly place the breaded turkey strips into the Olive Oil and brown on each side.  Be careful not to crowd the pan.
  6. Remove and set aside on a paper towel.


  1. Heat Extra Virgin Olive Oil in the second pan at medium heat.
  2. Add diced onions and sure for 1 minute.
  3. Add the chili flakes and garlic and saute for 30 seconds until fragrant.
  4. Add white wine, butter, and turn down to simmer.
  5. Finish with the parsley leaves and stir.


  1. Spoon some of the sauce onto the arugula and toss.
  2. Top the arugula with the turkey and drizzle the sauce on top.
  3. Finish with fresh parsley.

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