TURKEY BREAST PICCATA

Turkey Breast Piccata image

Provided by Alex Guarnaschelli

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 large eggs
2 cups panko breadcrumbs
2 tablespoons grated Parmesan
1 pound skinless turkey breast meat, sliced into five to six 1/4-inch-thick pieces and pounded a little thinner
Kosher salt
2 to 3 tablespoons unsalted butter
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons capers plus 2 tablespoons caper brine
Zest and juice of 1 large lemon
1/2 cup tightly packed fresh flat leaf parsley leaves

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.