Turkey Cutlets Piccata Food

TURKEY BREAST PICCATA

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.

TURKEY PICCATA WITH CAPERS

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.

TURKEY PICCATA

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.

TURKEY CUTLETS PICCATA

Steps:

• Pound turkey thin.
• Dip turkey into egg/milk mixture, then crumbs to coat.
• Over mid-high heat melt 4 tbl butter and 1 tbl margarine.
• Cook turkey until browned on both sides.
• Add more butter/margarine as needed.
• Remove to plate.
• Reduce heat to low. Squeeze juice of half lemon into skillet, Stir in broth, salt and capers until blended, scraping loose brown bits from bottom of skillet.
• Return turkey to skillet: cover and simmer 5-10 minutes or until turkey if fork tender.
• Serve with slices of remaining lemon and parsley sprigs.

BEAR'S EASY TURKEY PICCATA

Steps:

• In a small jar, make a slurry of 1/4 c of the chicken stock and 2 T corn starch. Shake well, and set aside.
• Place about a cup of corn starch in a pie plate or other shallow bowl. Dredge each turkey cutlet in the corn starch until completely coated. Shake off any excess.
• Preheat oven to lowest temperature and put an oven-proof plate in it.
• Coat bottom of a non-stick skillet with the oil and get it hot over medium to medium-high heat (depending upon your cooktop).
• Sauté the turkey cutlets until nicely browned, about 4 minutes per side. Don't crowd the pan -- cook them in batches if necessary. Put cooked cutlets on warmed plate in oven.
• Put the remaining 1 1/2 c chicken stock and vermouth in a saucier or sauce pan and bring to a boil. Add the capers.
• Whisking rapidly, shake up the slurry jar to make sure everything's nice and mixed, and pour about 1/3 of the slurry into the broth. The sauce will thicken. Add another 1/3 of the slurry if necessary (most likely). The sauce needs to be nice and thick at this point as it is about to get cut with the lemon juice. Use the last 1/3 of the slurry if sauce hasn't thickened to the point where the bubbles will stack.
• Remove the pan from the heat and whisk in the lemon juice. Then whisk in each tablespoon of cold butter, one at a time.
• Serve turkey cutlets with the sauce spooned over them.

TURKEY PICCATA

Steps:

• Heat oven to 200C/180C fan/ gas 6. Toss the potatoes with 2 tbsp of the oil, season and roast for 40-45 mins.
• Heat the remaining oil in a large frying pan. Season the turkey steaks and cook for 2-3 mins each side until cooked through, then remove and set aside. Add the garlic, capers, stock and lemon juice to the pan and bubble for 3-4 mins. Return the turkey to the pan to warm through. Stir in the dill and lemon zest, then serve with the potatoes and salad.

TURKEY PICCATA

Steps:

• Heat oil in skillet.
• Wash turkey and coat with flour.
• Salt and pepper to season.
• Place in skillet and brown turkey on both sides.
• Juice lemon.
• Place lemon juice, butter and tarragon in microwave safe bowl and microwave until butter is melted.
• Pour juice mixture over cooked turkey and serve.

TURKEY PICCATA WITH TARRAGON CREAM

Steps:

• Cook pancetta in medium skillet over high heat until crisp, about 2 minutes.
• Bring cream, onion, and tarragon sprigs to boil in heavy small saucepan. Remove from heat. Cover and steep 25 minutes. Strain mixture into saucepan. Boil tarragon cream until reduced to 1/4 cup, about 4 minutes. Whisk in chopped tarragon and mustard. Season with salt and pepper. Keep warm.
• Cut each tenderloin crosswise into 4 pieces. Using mallet, pound each piece between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Heat oil in large skillet over medium heat. Add turkey and sauté until cooked through, about 2 minutes per side. Transfer turkey to 4 plates. Spoon tarragon cream over and sprinkle with pancetta.

TURKEY PICCATA

Steps:

• Split turkey breast tenderloin in half horizontally; cut each half in half crosswise to make 4 portions. Place one of the turkey portion between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey to about 3/8-inch thickness. Remove plastic wrap. Repeat with remaining turkey portions.
• In a shallow dish, combine flour, 1/8 teaspoon of the salt, and the pepper. Coat each turkey portion with flour mixture, turning to coat evenly. Shake off excess flour mixture.
• In a large nonstick skillet, heat olive oil over medium-high heat. Add turkey portions; cook about 6 minutes or until browned, turning once to brown evenly. Add broth, 2 teaspoons lemon peel, lemon juice, garlic, dry mustard, and remaining 1/8 teaspoon salt to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until turkey is no longer pink and cooking liquid is slightly reduced. Add the 1/4 cup green onions. Cook for 2 minutes more. To serve, transfer turkey to serving plates. If desired, top with lemon peel strips, additional green onions, and lemon slices.
• Serve with some of the cooking liquid.