Turkey Piccata is a bold, flavorful twist that takes holiday turkey to a whole new level. Forget the long hours of roasting—this dish is quick, vibrant, and loaded with Mediterranean zest.
Do you sometimes get tired of traditional turkey for holiday meals? Although leftover turkey is wonderful from one of our 6 Ways to Cook a Perfect Turkey, this simple Italian dish is a welcome change.
Turkey Piccata features tender, pan-fried turkey breast slices in a tangy sauce made with lemon juice, white wine, and capers. It provides a sophisticated yet simple alternative to the typical roast.
A History of Piccata
Piccata originated in Italy and is traditionally made with veal or chicken. It is known for its lemony, butter-rich sauce that highlights the natural flavors of the meat. Adapting this dish with turkey lends a lighter touch to Thanksgiving menus. It adds a Mediterranean flair that balances well with classic holiday sides.
Capers: Small But Mighty
Capers add an essential briny punch to Piccata, complementing the turkey’s mildness with an intense, pickle-like flavor. These little green buds are harvested from caper plants in the Mediterranean. They are preserved in salt or vinegar and are rich in antioxidants. Just a spoonful elevates the sauce, giving Turkey Piccata its distinct tang.
Making the Turkey Cutlets
Turkey Piccata requires thin slices of raw turkey. Use the breast as it is best suited for this. Making cutlets is pretty easy. If your breast comes with bones, remove them first. Watch my video, How to Debone a Turkey, to see how to debone the breast. First, hold the breast with one hand. Then, place a very sharp knife between your cutting board and your hand and slice the turkey between them. You can further cut those slices to make the cutlets. If you don’t feel comfortable, please ask your butcher to do it.
Piccata is Easy to Prepare
Turkey Piccata is straightforward to make, even on a busy holiday. Coat thin turkey slices in seasoned flour, pan-fry them, and sauce them. Make the sauce from white wine, lemon, and capers. This quick-cooking method keeps the turkey juicy. It ensures that you’ll have a delectable dish without the long hours often required for traditional roasts.
Depending on how many people you have, you might want to have more than one saute pan going. You can also cook the turkey in batches. A half turkey breast with bones, which weighed 36 oz (2.285 lb 1036 g), served 6 with side dishes.
Turkey Piccata Recipe
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Turkey Piccata
Equipment
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Ingredients
- 36 ounce Turkey breast, one half deboned
~~ — Breading — ~~
- 1 cup Flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon *Poultry Seasoning
- 1 teaspoon Herbs de Provence
~~ — Sauce — ~~
- 1 tablespoon Butter
- 2 tablespoon *Olive oil
- ¼ cup White wine
- 1 Lemon, juice of
- 1 tablespoon Capers
- ¼ cup Italian parsley, chopped
Instructions
- 36 ounce Turkey breastIf the breast you have has bones, remove them. Using a sharp knife slice, hold the breast down with one hand, place the knife midway between the surface and your hand, and carefully slice the breast in halves. You will probably have about 6 to eight pieces when you are finished. Set the slices aside while you make the breading.
- 1 cup Flour, 1 teaspoon Salt, 1 teaspoon Black pepper, 1 teaspoon Poultry Seasoning, 1 teaspoon Herbs de ProvencePut the flour, salt, black pepper, poultry seasoning, and herbs de Provence in a shallow bowl and mix them together. Put one side of one slice of turkey on the flour mixture, then turn and place it on the other side. Do this until all the pieces have been coated.
- 1 tablespoon Butter, 2 tablespoon Olive oilHeat the sauté pan on medium heat. Add the oil and butter and heat it until the butter is melted. Carefully add the slices. Don't overcrowd the pan. If all the pieces will not fit, either use an additional pan or sauté the turkey in batches.
- Cook on one side until browned, then flip on the other side. The turkey is cooked when it reaches 160 °F (71 °C).
- Remove the turkey from the pan and set it aside.
- 1/4 cup White wine, 1 Lemon, 1 tablespoon Capers, 1/4 cup Italian parsleyPour the wine and lemon juice into the pan and scrape up the fond. Add the capers and sauté. When the liquid has slightly reduced, return the turkey to the pan and turn so all sides are sauced. Add the parsley and sauté until the liquid has reduced by half.
- To plate the turkey, put the turkey on a serving dish and pour the sauce over it. Serve the turkey with freshly grated parmesan and additional parsley.
