Turkey Piccata With Roasted Potatoes Recipes

TURKEY PICCATA

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.

TURKEY PICCATA WITH CAPERS

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.

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.