Cook's Illustrated has the best technique descriptions I've ever seen and this recipe, with a little tweaking, is the best piccata I've ever tried with an assertive lemon accent.

Ingredients

4 serv.

large lemons↗2
turkey cutlets or veal cutlets↗1 1⁄2 lb
salt↗
fresh ground pepper↗
flour↗1⁄2 cup
olive oil↗4 tablespoons
large shallot, minced (or 1 tsp minced garlic)↗1
chicken stock↗1 cup
drained small capers↗2 tablespoons
unsalted butter, softened↗3 tablespoons
minced fresh parsley leaves2 tablespoons

Step-by-step instructions

1
Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
2
Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
3
Salt & pepper each cutlet generously and coat each with flour.
4
Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
5
Transfer cutlets to warm plate.
6
Add remaining oil and repeat with remaining cutlets.
7
Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
8
Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
9
Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
10
Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
11
Spoon sauce over chicken and serve immediately.

Source: food.com

Original recipe ↗

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