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 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 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 POTATO CASSEROLE
This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers.
Provided by PEGGIKAYE EAGLER
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
- Bake for 30 to 40 minutes in the preheated oven, until heated through.
Nutrition Facts : Calories 611.3 calories, Carbohydrate 32.9 g, Cholesterol 139.7 mg, Fat 32.6 g, Fiber 3.5 g, Protein 45.3 g, SaturatedFat 18.2 g, Sodium 1465.6 mg, Sugar 5.2 g
PORCHETTA-SPICED ROASTED POTATOES
The flavors of Italian porchetta - garlic, fennel, rosemary, sage, thyme and black pepper - infuse the olive oil that coats these potatoes for an intensely fragrant, golden and crisp side dish. The herb seasoning is added halfway through roasting to prevent it from burning, as well as to maintain the herbs' fresh and vibrant flavors. These potatoes can accompany any large roast, such as beef, pork, turkey and chicken, and also pair beautifully with fish like salmon and cod. With the addition of some mayonnaise and chopped fresh celery, leftovers can be turned into a zesty potato salad.
Provided by Kay Chun
Categories vegetables, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, combine 2 tablespoons of the oil and potatoes, and season with salt; toss to evenly coat. Spread in an even layer and roast until light golden, 20 minutes.
- Meanwhile, in a small bowl, combine the remaining 3 tablespoons oil, garlic, fennel, thyme, rosemary, sage, black pepper and red-pepper flakes, and season to taste with salt; mix well.
- Spoon the herb mixture over the potatoes and toss until evenly coated, using a spatula to lift up the potatoes if necessary. Continue roasting until the potatoes are fragrant, golden brown and tender when pierced with a fork, 10 to 15 minutes longer.
- Transfer potatoes to a serving platter and garnish with parsley. Serve warm.
TURKEY PICCATA
A healthier version of piccata veal, that's gluten free and dairy-free, cooked in a lemon butter sauce and served with crisp baby roast potatoes
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 382 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 0.8 milligram of sodium
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 PICCATA
Make and share this Turkey Piccata recipe from Food.com.
Provided by Chef Amy Gnaster
Categories Turkey Breasts
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 612.3, Fat 18.6, SaturatedFat 5.2, Cholesterol 105, Sodium 114.3, Carbohydrate 66, Fiber 2.9, Sugar 0.7, Protein 42.2
TURKEY PICCATA
This recipe updates a culinary classic by replacing traditional veal with tender, low-fat turkey breast tenderloin. It's a quick dinner that has just 148 calories per serving!
Provided by pammyowl
Categories Turkey Breasts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 51.1, Fat 2.8, SaturatedFat 0.4, Sodium 164.9, Carbohydrate 5.4, Fiber 0.5, Sugar 0.5, Protein 1.9
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