Turkey Breast Piccata
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 425, total fat 22 G., saturated fats 8 G., proteins 28 G., carbohydrates 29 G., fiber 3 G., cholesterol 164 mg, sodium 1402 mg, sugar 6 G.
Calories 425, total fat 22 G., saturated fats 8 G., proteins 28 G., carbohydrates 29 G., fiber 3 G., cholesterol 164 mg, sodium 1402 mg, sugar 6 G.
"It's time to do something new with turkey. It's not just a whole roasted bird with stuffing and gravy for Thanksgiving! Think of turkey as a great chicken substitute. After frying the chops, make some picatta sauce and drizzle it over the turkey. And the leftover chops can be used for sandwiches," shares Alex Guarnaschelli.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large eggs
- 2 cups panko breadcrumbs
- 2 tbsp. l. grated parmesan
- 450 g skinless turkey breast, cut into five to six 0.5 cm thick pieces, lightly beaten
- 2–3 tablespoons unsalted butter
- 2–3 tablespoons extra-virgin olive oil
- 2 tbsp capers + 2 tbsp brine from the jar
- Zest and juice of 1 large lemon
- 0.5 cups tightly packed fresh parsley leaves
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Cooking the dish according to the recipe:
- Line a baking sheet with paper towels, place a wire rack on top and set aside.
- Crack the eggs into a bowl. Add a little cold water and whisk until smooth. In another bowl, mix the breadcrumbs with the cheese. Season the turkey and dip each piece in the eggs, then roll in breadcrumbsPlace turkey chops in a single layer on a baking sheet.
- In a large skillet over medium heat, heat the butter and olive oil until shimmering. Add the turkey in a single layer and cook until golden brown on one side, 3-4 minutes. Carefully flip and cook until cooked through, another 2-3 minutes. Transfer to a wire rack with tongs to drain. Cook the remaining chops in the same manner.
- Add the capers, caper brine, lemon zest, and lemon juice to the pan where the turkey was cooked. Cook the sauce for 1 minute, stirring to incorporate any bits of meat and breadcrumbs stuck to the bottom. Transfer to a bowl and add the parsley leaves, then spoon the sauce over the turkey.
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