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Course: Mains
Keyword: Italian, Meats, Turkey, Turkey Piccata

Turkey Piccata

ACTIVE TIME: 45 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings
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  • 1 (1 1/2- to 2-pound) turkey breast
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallots
  • 1/2 cup white wine
  • 1/3 cup freshly squeezed lemon juice
  • 2 tablespoons chopped parsley leaves
ACTIVE TIME: 45 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings

Procedure

  • Heat oven to 200ºF.
  • Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, one at a time, between two pieces of plastic wrap. Spritz the meat lightly with water; spritz 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.
  • Heat the olive oil and 4 tablespoons butter in a large saute pan set over medium-high heat. Once hot, but not yet smoking, brown the turkey, 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 until they begin to turn translucent, 1 to 2 minutes. 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. Pour sauce over turkey, sprinkle with parsley, and serve immediately.
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