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.
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
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 PICCATA PASTA
Luscious leftovers - an easy and tasty recipe using leftover holiday turkey meat. From the Ladies Home Journal magazine.
Provided by GeeWhiz
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a 6-quart pot of salted water to a boil and cook linguine until al dente, about 8 minutes.
- Meanwhile, melt butter in a large skillet over moderately high heat; add capers and cook, stirring, until fragrant, about 2 minutes.
- Add 1/2 C pasta water and the lemon juice to skillet; bring to a simmer.
- Drain pasta and add to skillet with turkey; simmer, tossing together with tongs until turkey is heated through and pasta is coated with sauce, about 2 minutes.
- Remove pan from heat and stir in parsley and oil; salt and pepper to taste.
- Serve pasta sprinkled with cheese.
Nutrition Facts : Calories 498.6, Fat 19.1, SaturatedFat 9.8, Cholesterol 37.7, Sodium 519.9, Carbohydrate 66.2, Fiber 3.4, Sugar 1.9, Protein 15.6
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
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