Best 4 Turkey Piccata Recipes
Indulge in a tantalizing culinary journey with our diverse selection of turkey piccata recipes. Experience the symphony of flavors as tender turkey cutlets are delicately coated in a medley of aromatic herbs and spices, then seared to perfection. Douse them in a luscious sauce, crafted with the perfect balance of tangy lemon, savory capers, and rich butter, creating a delectable symphony on your palate. Embark on a delightful escapade as you explore our curated collection, featuring variations that cater to every taste preference. From the classic rendition to innovative twists infused with unique ingredients, let your taste buds embark on an unforgettable adventure.
Let's cook with our recipes!
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 PICCATA
With an appealing lemon flavor, this classic skillet supper never goes out of style. It can also be prepared with chicken or pork. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Beat eggs with milk in a shallow dish until well blended. Place bread crumbs on waxed paper. Dip cutlets in egg mixture and then in crumbs, coating both sides. , Melt the butter, as needed, in a 12-in. skillet over medium-high heat. Brown cutlets, in batches, 2-3 minutes on each side. Remove to a plate; keep warm. , Reduce heat to low. Squeeze juice of 1 lemon (about 1/4 cup) into pan drippings in skillet; stir in the water, bouillon and salt until well mixed. Scrape brown bits from the bottom. Return the turkey to skillet; cover and simmer 15 minutes. , Thinly slice remaining lemon. To serve, arrange cutlets on large warm platter and garnish with lemon slices. Pour remaining sauce over cutlets; sprinkle with parsley.
Nutrition Facts : Calories 363 calories, Fat 21g fat (12g saturated fat), Cholesterol 142mg cholesterol, Sodium 682mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.
TURKEY PICCATA
Provided by Marian Burros
Categories dinner, main course
Time 10m
Yield 2 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 286 milligrams, Sugar 7 grams
TURKEY (CHICKEN) PICCATA
Steps:
- Sprinkle turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Repeat procedure with remaining oil and cutlets. 2. Add 1 tablespoon butter to pan. Add shallots and garlic; sauté 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter, juice, and capers. Pour sauce over cutlets; sprinkle with parsley.
Tips:
- Choose high-quality turkey cutlets for the best results. Look for cutlets that are evenly thick and have a light pink color.
- To ensure the turkey cutlets cook evenly, pound them to an even thickness using a meat mallet.
- Dredge the turkey cutlets in seasoned flour before searing them. This will help to create a golden-brown crust and lock in the juices.
- Do not overcrowd the pan when searing the turkey cutlets. Cook them in batches if necessary to avoid steaming.
- Cook the turkey cutlets over medium-high heat until they are golden brown and cooked through. Use a meat thermometer to ensure that they have reached an internal temperature of 165°F.
- The lemon-caper sauce is a key component of this dish. Use fresh lemon juice and capers for the best flavor.
- Serve the turkey piccata with a side of your favorite pasta or rice.
Conclusion:
Turkey piccata is a delicious and versatile dish that is perfect for a weeknight meal or a special occasion. With its crispy turkey cutlets, tangy lemon-caper sauce, and flavorful capers, this dish is sure to please everyone at the table. Whether you are new to cooking or a seasoned pro, this recipe is sure to become a favorite in your kitchen. So next time you are looking for a tasty and easy-to-make recipe, give turkey piccata a try. You won't be disappointed!
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