Easy Peasy Date Meal!

So I actually made this last Sunday...but I'm lazy and had a turkey coma from eating this that lasted a week...I wish I could devote a week to sleep, I digress.

So Turkey Piccata.  Easily 15-16 a plate at a decent restaurant, but super easy to make at home, and relatively affordable (depending on your taste in wine).  This is extremely versatile also, you can use veal, chicken, or turkey, probably even pork.  Defiantly top on my list of go-to date meal ideas (so ladies, if you're eating this and I haven't soberly agreed to friendzone, you're on a date with the Swoop).

PS trying a new format recommended by Kurto-Winbig

What you need:
desired amount of protein (I used about 5x 3oz fillets of turkey)
seasoned flour-enough to dredge protein in
half tablespoon of butter
half tablespoon of olive oil
Italian seasoning herbs
white wine
juice of two lemons
tablespoon of capers & juice
julienne of onions (optional)

What you do:
What Piccata is in Italian means sliced, sauteed, served in lemon sauce.  which is pretty much what you do haha. First I sliced a few fillets off a turkey breast I had lying around the fridge, pounded em down into nice thin slices (important, because they will tighten up and get thicker when heated).

Once the turkey is flattened, dredge it in seasoned flour.  I'd like to say that I'm creative and do my own seasoning, but I've found something that is just as good as home made: Morton's Natures Seasoning which is celery powder, onion powder, garlic powder, salt, and pepper.  Liberally add it to flour and dredge. 

While flattening and dredging, have in the pan warming the butter and olive oil, it should be hot enough to give a good sizzle when added to the pan.  (I posted a pic due to the interesting shape of the butter)

Okay.  So once your turkey looks like this:

and your pan is nice and hot, throw in the turkey and cook until its got some nice, crispy browning going on, then flip (about 4 min per side).  At this point, add the capers and onions (optional) to the pan and cook about 2 min, then add the juice of two lemons, and about 2/3 cup of white wine (I used Clos du Bois chardonnay), a pinch of Italian seasoning, and de-glaze the pan.  The resulting liquid should be a nicely mixed semi-translucent gravy that can be spooned over the fillets when served.

For sides, I did a cheese tortellini marinara, and blanched asparagus.  

Please note: if cooking for a date, I recommend against asparagus; it gives you stinky pee...do green-beans amandine, or a nice spinach salad instead.  

Until next time, bon-appetit