Best 3 Turkey Chicken Piccata Recipes
Indulge in a culinary journey with our delectable Turkey Chicken Piccata recipes, a symphony of flavors that will tantalize your taste buds. Embark on an adventure of two distinct yet equally enticing variations - the classic Turkey Piccata and the savory Chicken Piccata.
Dive into the richness of the Turkey Piccata, where tender slices of turkey breast are elegantly coated in a golden-brown crust, then bathed in a vibrant lemon-butter sauce infused with capers, white wine, and a hint of garlic. Accompanied by a medley of sautéed mushrooms and artichoke hearts, this dish promises an explosion of flavors with every bite.
For those who prefer a lighter touch, the Chicken Piccata beckons with its succulent chicken breasts, delicately dredged in a crispy coating and smothered in a luscious lemon-caper sauce. The addition of fresh herbs like thyme and rosemary elevates the dish, while the vibrant pop of sun-dried tomatoes adds a delightful dimension of tangy sweetness.
Whether you choose the classic allure of Turkey Piccata or the vibrant zest of Chicken Piccata, both recipes guarantee a culinary experience that will leave you craving for more. Join us on this flavor-filled journey and discover the art of creating these exceptional dishes in the comfort of your own kitchen.
TURKEY PICCATA WITH CAPERS
Quick, flavorful and special, this Turkey Piccata boasts a buttery sauce with capers and just a hint of lemon. Leslie Rodriguez - El Cajon, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
TURKEY BREAST PICCATA
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
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.
Tips:
- To ensure the chicken or turkey is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) for chicken and 175°F (80°C) for turkey.
- If you don't have a meat thermometer, you can also check if the chicken or turkey is cooked by piercing it with a fork. If the juices run clear, it is cooked.
- To make the sauce, use a good quality white wine. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, will work well.
- If you don't have white wine, you can substitute chicken broth or vegetable broth.
- To make the sauce creamy, add a tablespoon of heavy cream or sour cream.
- To add a bit of acidity to the sauce, add a squeeze of lemon juice.
- Serve the chicken or turkey piccata with your favorite sides, such as mashed potatoes, rice, or pasta.
Conclusion:
Chicken or turkey piccata is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken or turkey. With a few simple ingredients, you can create a flavorful and elegant dish that the whole family will enjoy.
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