Best Turkey Breast Piccata Recipes

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.

TURKEY PICCATA WITH ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Toss the potatoes with 2 tablespoons of the olive oil, the rosemary and garlic in a medium bowl. Season with salt and pepper. Spread the potatoes in a 13- by 9-inch baking pan. Roast, uncovered, stirring once or twice, until browned and tender, 25 to 30 minutes.
• Sprinkle 1 teaspoon salt and 3/4 teaspoon pepper on both sides of the turkey cutlets. Heat 2 tablespoons of the olive oil in a 10-inch nonstick skillet over medium-high heat until hot. Sear 2 turkey cutlets, turning once, until browned and cooked through, 1 1/2 to 2 minutes per side. Remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet, cook the remaining 2 cutlets and add to the plate.
• Add the capers and the lemon zest and juice to the skillet, swirling the skillet to combine. Remove from the heat, add the butter and stir until a thick sauce forms. Stir in the parsley, adding any juices from the resting turkey, and season with salt and pepper.
• Divide the turkey cutlets among serving plates and spoon the sauce on top. Serve with the potatoes.
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TURKEY PICCATA

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.

TURKEY PICCATA

Steps:

• Split turkey breast tenderloin in half horizontally; cut each half in half crosswise to make 4 portions. Place one of the turkey portion between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey to about 3/8-inch thickness. Remove plastic wrap. Repeat with remaining turkey portions.
• In a shallow dish, combine flour, 1/8 teaspoon of the salt, and the pepper. Coat each turkey portion with flour mixture, turning to coat evenly. Shake off excess flour mixture.
• In a large nonstick skillet, heat olive oil over medium-high heat. Add turkey portions; cook about 6 minutes or until browned, turning once to brown evenly. Add broth, 2 teaspoons lemon peel, lemon juice, garlic, dry mustard, and remaining 1/8 teaspoon salt to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until turkey is no longer pink and cooking liquid is slightly reduced. Add the 1/4 cup green onions. Cook for 2 minutes more. To serve, transfer turkey to serving plates. If desired, top with lemon peel strips, additional green onions, and lemon slices.
• Serve with some of the cooking liquid.

TURKEY PICCATA - ALTON BROWN

Steps:

• Preheat oven to 200°F.
• Slice turkey across the grain into 1/2" slices. Place slices, one at a time, between sheets of plastic wrap or waxed paper. Pound out until 1/8-1/4" thick. Repeat until all pieces are pounded. Sprinkle both sides of each piece with salt and pepper, then dredge both sides in flour; tap off excess flour.
• Place olive oil and 4 tbsp butter in a 12" skillet over medium heat. (Non-stick will not yield a good sauce; stick to regular.) When foaming subsides, add turkey, being careful not to crowd the pan. Brown turkey on both sides, about 1 minute on each side; repeat with any remaining turkey. Transfer to an ovensafe plate and place in oven to stay warm.
• Add shallots to pan and reduce heat to low; saute until shallots are translucent, about 3 minutes. Add wine and lemon juice and simmer 2-3 minutes, until slightly reduced. Add remaining butter (which should be cold) and whisk until sauce is glossy and slightly thickened. Adjust salt and pepper and stir in parsley (and capers if using). Pour over cutlets and serve.

TURKEY PICCATA

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.