TURKEY PICCATA
Steps:
- Preheat oven to 200 degrees F.
- Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness.
- Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.
- In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm.
- Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately.
TURKEY BREAST PICCATA
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Fit a sheet tray with paper towels and a rack and set aside.
- Crack the eggs into a bowl. Add a splash of cold water and whisk to blend. In another bowl, combine the breadcrumbs and cheese. Sprinkle the turkey slices on both sides with salt and dip each thoroughly in the eggs, then thoroughly in the breadcrumbs. Place the turkey cutlets in a single layer on a baking sheet.
- In a large skillet, heat the butter and olive oil over medium heat until the butter begins to froth. Add the turkey in a single layer and cook on the first side until golden brown, 3 to 4 minutes. Gently turn on its second side and cook until cooked through, an additional 2 to 3 minutes. Remove with tongs to the rack to drain slightly. Repeat with the remaining turkey.
- In the skillet where the turkey was cooked, add the capers, caper brine, lemon zest and juice. Simmer the sauce for 1 minute, stirring to catch all the bits of cooked meat and breadcrumbs. Remove to a bowl and add the parsley leaves, then spoon the sauce over the turkey.
CHICKEN PICCATA
For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
TURKEY PICCATA
A healthier version of piccata veal, that's gluten free and dairy-free, cooked in a lemon butter sauce and served with crisp baby roast potatoes
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/ gas 6. Toss the potatoes with 2 tbsp of the oil, season and roast for 40-45 mins.
- Heat the remaining oil in a large frying pan. Season the turkey steaks and cook for 2-3 mins each side until cooked through, then remove and set aside. Add the garlic, capers, stock and lemon juice to the pan and bubble for 3-4 mins. Return the turkey to the pan to warm through. Stir in the dill and lemon zest, then serve with the potatoes and salad.
Nutrition Facts : Calories 382 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 0.8 milligram of sodium
TURKEY PICCATA
Provided by Marian Burros
Categories dinner, main course
Time 10m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Wash and dry turkey breast and dredge in flour.
- Heat oil in nonstick skillet and brown turkey breast on both sides until almost cooked.
- Chop shallots and add to pan; saute a few seconds.
- Reduce heat and stir in sherry, wine and Worcestershire. Squeeze in lemon juice. Rinse capers and add. Stir to blend well. Place on platter.
- Sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 286 milligrams, Sugar 7 grams
TURKEY PICCATA
Make and share this Turkey Piccata recipe from Food.com.
Provided by Chef Amy Gnaster
Categories Turkey Breasts
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet.
- Wash turkey and coat with flour.
- Salt and pepper to season.
- Place in skillet and brown turkey on both sides.
- Juice lemon.
- Place lemon juice, butter and tarragon in microwave safe bowl and microwave until butter is melted.
- Pour juice mixture over cooked turkey and serve.
Nutrition Facts : Calories 612.3, Fat 18.6, SaturatedFat 5.2, Cholesterol 105, Sodium 114.3, Carbohydrate 66, Fiber 2.9, Sugar 0.7, Protein 42.2
BEAR'S EASY TURKEY PICCATA
An easy version of piccata using turkey cutlets rather than the usual veal or chicken. If you are a fan of brining (as I am), brining the cutlets beforehand will make sure that the cutlets are well-seasoned, and helps to keep the moist and juicy. And although not traditional, a quarter to half a cup of heavy cream swirled into the sauce is a nice addition if you don't mind the extra calories.
Provided by TheSlyBear
Categories Turkey Breasts
Time 25m
Yield 6 cutlets, 2-3 serving(s)
Number Of Ingredients 9
Steps:
- In a small jar, make a slurry of 1/4 c of the chicken stock and 2 T corn starch. Shake well, and set aside.
- Place about a cup of corn starch in a pie plate or other shallow bowl. Dredge each turkey cutlet in the corn starch until completely coated. Shake off any excess.
- Preheat oven to lowest temperature and put an oven-proof plate in it.
- Coat bottom of a non-stick skillet with the oil and get it hot over medium to medium-high heat (depending upon your cooktop).
- Sauté the turkey cutlets until nicely browned, about 4 minutes per side. Don't crowd the pan -- cook them in batches if necessary. Put cooked cutlets on warmed plate in oven.
- Put the remaining 1 1/2 c chicken stock and vermouth in a saucier or sauce pan and bring to a boil. Add the capers.
- Whisking rapidly, shake up the slurry jar to make sure everything's nice and mixed, and pour about 1/3 of the slurry into the broth. The sauce will thicken. Add another 1/3 of the slurry if necessary (most likely). The sauce needs to be nice and thick at this point as it is about to get cut with the lemon juice. Use the last 1/3 of the slurry if sauce hasn't thickened to the point where the bubbles will stack.
- Remove the pan from the heat and whisk in the lemon juice. Then whisk in each tablespoon of cold butter, one at a time.
- Serve turkey cutlets with the sauce spooned over them.
Nutrition Facts : Calories 561.1, Fat 27, SaturatedFat 8.8, Cholesterol 30.5, Sodium 427.1, Carbohydrate 73.3, Fiber 1.1, Sugar 2, Protein 4.9
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 PICCATA
With an appealing lemon flavor, this classic skillet supper never goes out of style. It can also be prepared with chicken or pork. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Beat eggs with milk in a shallow dish until well blended. Place bread crumbs on waxed paper. Dip cutlets in egg mixture and then in crumbs, coating both sides. , Melt the butter, as needed, in a 12-in. skillet over medium-high heat. Brown cutlets, in batches, 2-3 minutes on each side. Remove to a plate; keep warm. , Reduce heat to low. Squeeze juice of 1 lemon (about 1/4 cup) into pan drippings in skillet; stir in the water, bouillon and salt until well mixed. Scrape brown bits from the bottom. Return the turkey to skillet; cover and simmer 15 minutes. , Thinly slice remaining lemon. To serve, arrange cutlets on large warm platter and garnish with lemon slices. Pour remaining sauce over cutlets; sprinkle with parsley.
Nutrition Facts : Calories 363 calories, Fat 21g fat (12g saturated fat), Cholesterol 142mg cholesterol, Sodium 682mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.
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