Turkey Picatta Florentine

I didn’t expect much of this one going in, but it turned out to be really tasty! I think next time I’ll make the “batter” in the food processor. It won’t be quite as pretty without the flecks of spinach in the crust, but it will adhere better to the cutlets.

This can be made with chicken or turkey (or veal or pork or seitan, really). I didn’t feel like pounding my own cutlets, so I went for the precut turkey. This recipe makes enough batter to coat about 1 lb of meat, but you can easily halve it to make less. (To reduce it further, you could always use an egg substitute, but a half recipe will feed 2 people if you have a side starch and a salad to go with it.)

The batter:

  • 2 eggs
  • 1 10-oz package frozen chopped spinach (or 1 cup fresh), thawed
  • 2 tsp dried Italian herbs
  • salt, pepper
  • 3/4 cup grated Parmesan cheese
  • 3 cloves minced garlic

Whisk everything together in a bowl, or take for a spin in your food processor.

Heat 1/4″ oil in a large skillet, preheat oven to 350. Dredge the cutlets in flour, shake off excess, then dip in batter to coat. (If you haven’t pureed the spinach, you’ll have to really press the cutlets into the batter to get a good coating.) Fry in very hot oil about 3 minutes a side or until golden brown. Transfer to a sheet pan lined with parchment paper and bake 10-20 minutes or until cooked through. (This may not be necessary depending on the thickness of your cutlets.

I’m honestly not sure what makes this “picatta” except that it’s cutlets dipped in flour and then pan-fried. But it is pretty delicious, and easy too. I’ll let you know tomorrow if hiding the spinach in the batter makes it a good way to trick kids into eating some greens.


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