Sauteed Turkey With Lemon And Capers Recipes

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TURKEY CUTLETS WITH LEMON-CAPER SAUCE



Turkey Cutlets with Lemon-Caper Sauce image

In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 12

1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb turkey cutlets
3 tablespoons butter or margarine
1 tablespoon olive oil
1/2 cup dry white wine
3 tablespoons fresh lemon juice
2 cloves garlic, finely chopped
2 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons capers
Lemon wedges and fresh Italian (flat-leaf) parsley leaves, if desired

Steps:

  • In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
  • In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
  • Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.

Nutrition Facts : Calories 290, Carbohydrate 11 g, Fat 2 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg

ROASTED ASPARAGUS WITH CAPERS AND LEMON



Roasted Asparagus with Capers and Lemon image

Roasted asparagus gets a boost from capers, lemon juice, and a sprinkling of red-pepper flakes for a subtle kick. We used Frankies Spuntino olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 25m

Number Of Ingredients 6

2 bunches asparagus, trimmed (about 2 pounds)
1/4 cup salt-packed capers, rinsed well, soaked, and drained
2 tablespoons extra-virgin olive oil
Sea salt
1/4 teaspoon crushed red-pepper flakes
Garnish: lemon wedges

Steps:

  • Preheat oven to 425 degrees. Arrange asparagus and capers evenly on 2 rimmed baking sheets. Drizzle with oil, turning asparagus to coat. Season with salt, and sprinkle with red-pepper flakes. Roast, shaking sheets once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.

TURKEY PICCATA WITH CAPERS



Turkey Piccata with Capers image

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

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons olive oil
1/2 cup chicken broth
3 tablespoons butter
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 tablespoon capers, drained

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 WITH LEMON AND CAPER SAUCE



Turkey Breast with Lemon and Caper Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h30m

Yield about 8 servings

Number Of Ingredients 13

Two 2- to 2 1/2-pound boneless, skin-on turkey breasts, rinsed
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
3 sprigs fresh thyme, plus more for garnish, optional
2 sprigs fresh rosemary, plus more for garnish, optional
10 tablespoons unsalted butter
1/2 cup white wine
2 cups turkey stock
1 tablespoon small capers in brine, rinsed
1 tablespoon fresh parsley, minced, plus sprigs for garnish, optional
Zest of 1 lemon
1 shallot, minced

Steps:

  • Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
  • Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
  • Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
  • Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
  • Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
  • Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.

SAUTEED TURKEY WITH LEMON AND CAPERS



Sauteed Turkey With Lemon and Capers image

Provided by Marian Burros

Categories     appetizer

Time 15m

Yield 3 servings

Number Of Ingredients 12

3/4 pound boneless, skinless turkey breasts
2 tablespoons flour
1 tablespoon butter
1 1/2 teaspoons canola oil
3 tablespoons dry white wine
2 teaspoons Dijon mustard
4 tablespoons nonfat plain yogurt
3 tablespoons light sour cream
1 tablespoon lemon juice
1 tablespoon capers
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Wash and dry the turkey, and cut it into strips 1/4-inch thick. Roll the strips in the flour.
  • Heat the butter and oil in a large nonstick pan until it is very hot. Saute the turkey quickly on both sides until browned.
  • Reduce the heat to medium-low and add the wine, mustard, yogurt, sour cream, lemon juice and capers. Stir to blend, cooking the turkey strips for about two minutes longer. Season with salt and pepper before serving.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 6 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams

LEMON AND HERB ROASTED THANKSGIVING TURKEY



Lemon and Herb Roasted Thanksgiving Turkey image

Provided by Geoffrey Zakarian

Categories     main-dish

Time P1DT6h30m

Yield 10 to 12 servings

Number Of Ingredients 20

One 12- to 14-pound fresh turkey
Kosher salt and freshly ground black pepper
2 tablespoons finely minced fresh oregano
2 tablespoons finely minced fresh parsley
2 tablespoons finely minced fresh tarragon
1 tablespoon ground sumac
1 tablespoon finely minced fresh thyme
1 teaspoon finely minced shallots
Grated zest of 6 lemons (use 3 of the zested lemons below)
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
10 sprigs fresh parsley
10 sprigs fresh thyme
3 lemons, halved
1 shallot, halved
3 carrots, roughly chopped
3 stalks celery, roughly chopped
1 onion, roughly chopped
Water or stock, for the roasting pan
4 tablespoons (1/2 stick) unsalted butter

Steps:

  • For the turkey: Twenty-four hours before cooking your turkey, liberally season the inside and outside of the bird with salt and pepper. Using a mini chopper or mortar and pestle, grind the oregano, parsley, tarragon, sumac, thyme, shallots and lemon zest together with some salt and pepper; the salt will help draw the moisture and flavor from the mixture. Add the olive oil to form a paste. Spread the herb mixture all around the inside and outside of the turkey. Refrigerate the turkey, uncovered to dry the skin, for 24 hours.
  • For the roasting: Remove the turkey from the fridge 90 minutes before roasting and allow it to come to room temperature.
  • Preheat the oven to 450 degrees F.
  • Season the turkey again with salt and pepper. Put the parsley and thyme sprigs in the cavity with the lemon and shallot halves.
  • Put the carrots, celery and onions in the bottom of a roasting pan fitted with a roasting rack. Add a cup of water or stock to the bottom of the pan. Add the turkey to the rack and roast, adding a little more water or stock to the pan if necessary to prevent the drippings from burning, for 30 minutes. Reduce the temperature to 350 degrees F and continue to roast, basting the turkey with the pan drippings every 30 minutes, until the thickest part of the leg registers an internal temperature of 155 degrees F, another 2 1/2 to 3 hours. Allow the bird to rest, tented with foil, for at least 1 hour before carving. The temperature will rise to about 165 degrees F during resting.
  • Pour the pan drippings into a saucepan, set the pan over medium-high heat and cook until reduced by one-half, about 10 minutes. Stir in the butter until melted. Pour the reduced turkey drippings over the carved turkey just before serving.

TURKEY SCALLOPINI WITH CAPERS AND LEMON



Turkey Scallopini with Capers and Lemon image

Categories     Garlic     Poultry     turkey     Sauté     Dinner     Winter     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 1/2 pound (1/4-inch-thick) sliced raw turkey cutlets
1/2 cup all-purpose flour
4 tablespoons olive oil
2 garlic cloves, minced
1 cup chicken broth
1 to 1 1/2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
  • Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS



Pan-Fried Trout With Rosemary, Lemon and Capers image

This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.

Provided by Molly O'Neill

Categories     dinner, easy, quick, weeknight, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons chopped fresh rosemary
4 trout fillets
1/4 cup all-purpose flour
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon drained capers

Steps:

  • Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
  • Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams

TURKEY CUTLETS WITH LEMON SAUCE



Turkey Cutlets With Lemon Sauce image

This came from a recipe card at the grocery store. A very quick to prepare, light and flavorful dish. Excellent served with mushroom rice (or risotto) and a steamed vegetable. Great for a fabulous weeknight meal.

Provided by PanNan

Categories     Lemon

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 turkey cutlets (about 1 lb)
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
2 lemons
1 cup chicken broth
2 teaspoons cornstarch
1 tablespoon olive oil
2 garlic cloves, crushed
2 tablespoons chopped parsley

Steps:

  • Place turkey cutlets between two pieces of plastic wrap and pound with a meat mallot or rolling pin until 1/4" thick.
  • Sprinkle cutlets with salt and pepper.
  • Grate peel of one lemon to make 1/2 tsp zest; cut lemon and squeeze to make 2 tbsp juice.
  • Cut second lemon into thin slices and set aside.
  • Combine chicken broth and cornstarch in small bowl and set aside.
  • Heat oil in a 12" skillet over med high heat.
  • Saute cutlets 3 minutes per side.
  • Remove to a platter and keep warm.
  • Add lemon juice, lemon zest and lemon slices to skillet.
  • Add garlic.
  • Stir and cook 30 seconds.
  • Add broth mixture; reduce heat to medium and boil 1 minute.
  • Pour over cutlets, garnish with parsley.

TURKEY CUTLETS IN LEMON WINE SAUCE



Turkey Cutlets in Lemon Wine Sauce image

After I ate something like this at a local Italian restaurant, I figured out how to make it at home for my family. Now I serve it a lot since it's so quick to make-and they're so happy I do. -Kathie Wilson, Warrenton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
4 turkey breast cutlets (2-1/2 ounces each)
1 tablespoon olive oil
1 cup white wine or chicken broth
1/4 cup lemon juice

Steps:

  • In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.

Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

TURKEY SCALLOPINI WITH LEMON AND CAPERS



Turkey Scallopini With Lemon and Capers image

This is so delightful and really quite easy for such a deluxe taste. The cook time should be taken with a grain of salt as it will differ greatly depending on just how thick your cutlets actually are and whether you are browning and cooking the turkey cutlets on an electric or a gas stove [more time for electric, less for gas]. The amounts for the herbs and capers do not have to be precise; an approximation according to your likes works fine!

Provided by Gaia22

Categories     Lemon

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs sliced raw turkey cutlets (1/4-inch thick)
salt, to taste
fresh ground pepper, to taste
1/2 cup all-purpose flour
4 tablespoons olive oil
2 large garlic cloves, minced
1 cup chicken broth or 1 cup homemade turkey broth
1 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter

Steps:

  • Pat turkey dry and season with salt and pepper.
  • Coat the slices in flour and shake off any excess.
  • Over high heat in a large heavy skillet, heat 1 1/2 tablespoon oil and brown half of the turkey cutlets, cooking until just cooked through.
  • Remove to a covered platter and keep warm.
  • Add and heat another 1 1/2 tablespoons oil and brown and cook the rest of the turkey in the same way, also removing to the covered platter to be kept warm when finished.
  • Turn down heat a bit and add remaining tablespoon of oil to skillet. Cook the garlic in the oil until fragrant, careful not to burn, about 30 seconds.
  • Then, over moderately high heat, deglaze pan with the broth. Be sure to get all the beautiful browned bits loose & into the broth!
  • Boil broth until reduced to about 3/4 cup.
  • Stir in lemon juice, capers, parsley, salt and pepper to taste, and butter. Whisk sauce until smooth.
  • Return turkey cutlets and any juices to the saucepan and simmer until heated through, about 1-2 minutes.

Nutrition Facts : Calories 438.5, Fat 22.5, SaturatedFat 6.5, Cholesterol 117.4, Sodium 456, Carbohydrate 13.5, Fiber 0.7, Sugar 0.4, Protein 43.3

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