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Turkey Piccata
Turkey Piccata provides a refreshing twist on Thanksgiving, blending Italian flair with easy preparation for a flavorful holiday dish.
Servings (slide to adjust):
Calories per serving: 442kcal
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
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
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.
Notes
To make this dish Kosher, omit the butter and use only olive oil.
Nutrition
Serving: 242gCalories: 442kcalCarbohydrates: 18gProtein: 44gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 128mgSodium: 550mgPotassium: 589mgFiber: 1gSugar: 0g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.