TURKEY PICCATA WITH CAPERS
Quick, flavorful and special, this Turkey Piccata boasts a buttery sauce with capers and just a hint of lemon. Leslie Rodriguez - El Cajon, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat., In a large skillet, cook turkey in oil in batches for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm., Add broth to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the remaining ingredients until butter is melted. Pour sauce over turkey.
Nutrition Facts :
TURKEY CUTLETS WITH LEMON-CAPER SAUCE
In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
- In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
- Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.
Nutrition Facts : Calories 290, Carbohydrate 11 g, Fat 2 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg
TURKEY SCALLOPINI WITH CAPERS AND LEMON
Categories Garlic Poultry turkey Sauté Dinner Winter Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
- Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.
SAUTEED TURKEY WITH LEMON AND CAPERS
Steps:
- Wash and dry the turkey, and cut it into strips 1/4-inch thick. Roll the strips in the flour.
- Heat the butter and oil in a large nonstick pan until it is very hot. Saute the turkey quickly on both sides until browned.
- Reduce the heat to medium-low and add the wine, mustard, yogurt, sour cream, lemon juice and capers. Stir to blend, cooking the turkey strips for about two minutes longer. Season with salt and pepper before serving.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 6 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams
TURKEY BREAST WITH LEMON AND CAPER SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h30m
Yield about 8 servings
Number Of Ingredients 13
Steps:
- Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
- Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
- Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
- Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
- Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
- Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.
TURKEY CUTLETS WITH LEMON SAUCE
This came from a recipe card at the grocery store. A very quick to prepare, light and flavorful dish. Excellent served with mushroom rice (or risotto) and a steamed vegetable. Great for a fabulous weeknight meal.
Provided by PanNan
Categories Lemon
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place turkey cutlets between two pieces of plastic wrap and pound with a meat mallot or rolling pin until 1/4" thick.
- Sprinkle cutlets with salt and pepper.
- Grate peel of one lemon to make 1/2 tsp zest; cut lemon and squeeze to make 2 tbsp juice.
- Cut second lemon into thin slices and set aside.
- Combine chicken broth and cornstarch in small bowl and set aside.
- Heat oil in a 12" skillet over med high heat.
- Saute cutlets 3 minutes per side.
- Remove to a platter and keep warm.
- Add lemon juice, lemon zest and lemon slices to skillet.
- Add garlic.
- Stir and cook 30 seconds.
- Add broth mixture; reduce heat to medium and boil 1 minute.
- Pour over cutlets, garnish with parsley.
TURKEY CUTLETS WITH CITRUS SAUCE AND CAPERS
Make and share this Turkey Cutlets With Citrus Sauce and Capers recipe from Food.com.
Provided by TasteTester
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Between two pieces of plastic wrap, flatten cutlets to 1/4 inch. Sprinkle with salt and pepper. Coat with flour on both sides.
- In a skillet, heat half of the oil over medium heat. Cook half of the cutlets 2 minutes on each side or until browned, turning once. Set aside. Repeat cooking procedure with remaining cutlets and oil.
- Add capers to skillet and cook 1-2 minutes, stirring until heated. Spoon over all cooked cutlets.
- Add wine or chicken broth, lemon and lime juices, and cook, stirring, until reduced by half. Add butter, stirring until melted.
- Return turkey and capers to the pan. Cook until heated through. Serve, drizzling each turkey cutlet with the citrus and caper sauce, and sprinkle with pimento.
Nutrition Facts : Calories 252.9, Fat 8.4, SaturatedFat 2.9, Cholesterol 75.7, Sodium 540.6, Carbohydrate 14.2, Fiber 0.8, Sugar 0.6, Protein 29
TURKEY ESCALOPE WITH LEMON AND CAPERS
This comes from chef Fiona Beckett, who is writing a book of cheap, quick and filling food for students. I wish I'd eaten this well when I was in uni! She recommends serving it with green beans and potatoes.
Provided by Sackville
Categories Poultry
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Lay a sheet of wax paper or cling film over the escalopes, or put them in a plastic bag, then pound them with a rolling pin to make them thinner.
- Sprinkle the flour over the escalopes until they are covered on both sides.
- Heat a frying pan over a medium-high heat and add the oil.
- Put the escalopes in the pan and cook for about two minutes on each side until lightly browned.
- Remove from the pan.
- Add the lemon juice, capers and parsley into the pan and let it bubble.
- Add the butter and then pour this over the escalopes.
- Serve with your favourite veggies.
Nutrition Facts : Calories 235.8, Fat 23.9, SaturatedFat 8.3, Cholesterol 26.7, Sodium 203.1, Carbohydrate 9.2, Fiber 2.9, Sugar 0.1, Protein 1.4
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