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 IN LEMON WINE SAUCE
After I ate something like this at a local Italian restaurant, I figured out how to make it at home for my family. Now I serve it a lot since it's so quick to make-and they're so happy I do. -Kathie Wilson, Warrenton, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
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 IN ANCHOVY-LEMON SAUCE
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- To bone the turkey breast, first remove the wings at the joints; set them aside to use in another recipe. Pull off the skin and discard it or prepare it as crackling. Cut around the breastbone and remove the meat from each side in one large piece. Cut each piece lengthwise on a slant into 3 large steaks, each about 3/8 inch thick, and pound them lightly to make them equal in size. Set aside.
- Drain the anchovies, reserving the oil. You should have about 2 tablespoons of oil. Chop the anchovies coarsely, and put them in a bowl. Toss with the lemon juice, and set aside.
- Preheat oven to 200 degrees.
- At cooking time, heat the butter and anchovy oil in one large skillet or two smaller ones. Sprinkle the cutlets with salt and pepper. When the butter and oil are hot, add the cutlets and saute for about 1 1/2 minutes on each side. They should still be pink inside.
- Transfer the cutlets to an oven-proof tray and add the anchovy-lemon juice mixture to the juices in the skillets. Mix well and pour over the cutlets. Put in the oven for at least 15 minutes. At that point, if not serving immediately, reduce the heat to 170 to 180 degrees and serve within 30 to 40 minutes, garnished with the parsley.
Nutrition Facts : @context http, Calories 1270, UnsaturatedFat 30 grams, Carbohydrate 2 grams, Fat 52 grams, Fiber 0 grams, Protein 188 grams, SaturatedFat 15 grams, Sodium 1693 milligrams, Sugar 1 gram, TransFat 1 gram
TURKEY CUTLETS IN ANCHOVY-LEMON SAUCE
Provided by Jacques Pepin
Categories dinner, main course
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- To bone the turkey breast, first remove the wings at the joints; set them aside to use in another recipe. Pull off the skin and discard it or prepare it as crackling. Cut around the breastbone and remove the meat from each side in one large piece. Cut each piece lengthwise on a slant into 3 large steaks, each about 3/8 inch thick, and pound them lightly to make them equal in size. Set aside.
- Drain the anchovies, reserving the oil. You should have about 2 tablespoons of oil. Chop the anchovies coarsely, and put them in a bowl. Toss with the lemon juice, and set aside.
- Preheat oven to 200 degrees.
- At cooking time, heat the butter and anchovy oil in one large skillet or two smaller ones. Sprinkle the cutlets with salt and pepper. When the butter and oil are hot, add the cutlets and saute for about 1 1/2 minutes on each side. They should still be pink inside.
- Transfer the cutlets to an oven-proof tray and add the anchovy-lemon juice mixture to the juices in the skillets. Mix well and pour over the cutlets. Put in the oven for at least 15 minutes. At that point, if not serving immediately, reduce the heat to 170 to 180 degrees and serve within 30 to 40 minutes, garnished with the parsley.
Nutrition Facts : @context http, Calories 1270, UnsaturatedFat 30 grams, Carbohydrate 2 grams, Fat 52 grams, Fiber 0 grams, Protein 188 grams, SaturatedFat 15 grams, Sodium 1693 milligrams, Sugar 1 gram, TransFat 1 gram
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.
LEMON TURKEY CUTLETS
Make and share this Lemon Turkey Cutlets recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place cutlets between 2 sheets of heavy duty plastic wrap, flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
- Dredge in flour, set aside.
- Heat 1 teaspoon oil in a large nonstick frypan over medium heat until hot.
- Add half of the cutlets, and cook 3 minutes on each side or until browned.
- Transfer cutlets to a serving platter, keep warm.
- Repeat procedure with remaining 1 teaspoon oil and cutlets.
- Sprinkle cutlets with salt, pepper and lemon juice.
- If desired, garnish with lemon slices and fresh sage sprigs.
TURKEY PENNE WITH LEMON CREAM SAUCE
You'll please every picky palate at the table with this colorful pasta dish. Creamy, satisfying and loaded with lively flavors, it's the perfect way to sneak some fresh veggies into little tummies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute turkey in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute broccoli and carrots in remaining butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, bouillon granules, thyme, pepper and salt until blended. Combine cream and lemon juice; gradually stir into broccoli mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Drain pasta; add to the skillet. Stir in turkey and tomatoes and heat through.
Nutrition Facts : Calories 528 calories, Fat 25g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 594mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 4g fiber), Protein 28g protein.
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