Turkey Piccata
Turkey Piccata provides a refreshing twist on Thanksgiving, blending Italian flair with easy preparation for a flavorful holiday dish.
Calories per serving: 442kcal
Ingredients
- 36 ounce (1.02 kg) Turkey breast, one half deboned
~~ -- Breading -- ~~
- 1 cup (125 g) *Flour
- 1 teaspoon (0.99 teaspoon) Salt
- 1 teaspoon (0.99 teaspoon) Black pepper, freshly ground
- 1 teaspoon (0.99 teaspoon) *Poultry Seasoning
- 1 teaspoon (0.99 teaspoon) Herbs de Provence
~~ -- Sauce -- ~~
- 1 tablespoon (0.99 tablespoon) Butter
- 2 tablespoon (1.97 tablespoon) *Olive oil
- ¼ cup (59.15 ml) White wine
- 1 (1) Lemon, juice of
- 1 tablespoon (0.99 tablespoon) Capers
- ¼ cup (15 g) Italian parsley, chopped
Instructions
- If 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.
- Put 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.
- Heat 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.
- Pour 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.
Notes
To make this dish Kosher, omit the butter and use only olive oil.
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