In the U.S., when we lived there, one could get ground turkey, whole turkey tenderloins and breasts, turkey kegs, and whole turkeys.
Here one can get turkey cutlets, turkey leg & thigh (together – great for soup), and whole turkeys at Christmas. I have even seen wings on occasion.
We love turkey cutlets.
They’re thin, less than 1/4 of an inch (less than 1 cm), cook quickly and can be used in so many ways – like Grilled Turkey Pesto Rolls or these easy Turkey Cutlets Piccata.
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Grilled Turkey Cutlets Piccata
Turkey cutlets cook quickly, and work very well with marinades. They will cook in minutes on the barbecue grill.
- Prep Time: 5 minutes
- Marinate Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 2 servings 1x
- Category: Turkey
- Method: Grilling
- 2 – 4 turkey cutlets, depending on size, 12oz total weight (350gr)
- 2 tbs capers (with liquid)
- 2 tbs lemon juice
- 2 tbs olive oil
- Put capers, lemon juice and oil in small bowl and whisk to combine – mixture will get very thick.
- Put turkey in a shallow dish and pour marinade over and let marinate for 15 minutes.
- Remove from marinade and cook on barbecue grill for 3 – 4 minutes per side depending on thickness – or until done.
- Serve, with a few more capers sprinkled over…
If you can’t get them get a turkey tenderloin and either slice it into thin cutlets yourself or ask your butcher. You could also use boneless, skinless chicken breasts.
- Serving Size: 1/2 recipe
- Calories: 316
- Sugar: 0.5 g
- Sodium: 402.7 mg
- Fat: 17.4 g
- Saturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 1.7 g
- Fiber: 0.3 g
- Protein: 38.7 g
- Cholesterol: 113.9 mg
Keywords: turkey cutlets, piccata, capers, grilled turkey
My mother loved flowers.
When I was a child she had a big garden. She planted 1 row of radishes and 1 row of lettuce in it. The rest was all flowers.
After she pulled the radishes and lettuce in early summer she planted more flowers.
Eventually, she quit bothering with the first step and just did all flowers.
She never crossed the pond to visit us but I always had lots of photos of the places we lived. When we lived in Andorra she sent me a big box full of lily bulbs. Because it was Andorra, there was no duty or tax and no one bothered to check the contents, which probably would have been confiscated in any EU country. They were her bulbs, dirt attached.
I found a spot and duly planted them. They grew and there were 6 different colors.
When we moved to our first house in France I dug them up and took them with us. I think 4 survived the move.
When we moved here I dug them up and moved them again.
One survived. I think I may have mentioned that if it’s not edible I don’t bother with it…..
Mon mari plants and tends geraniums, roses, impatience, etc.
This is my flower:
It did very well this year.