Turkey Piccata Recipe | Alton Brown
Difficulty: Easy
Servings: 4
Total Time: 45 minutes (Prep: 35 minutes Cook: 10 minutes)
Nutritional Information per Serving (1 of 4): Calories 1196, Total Fat 64 g, Saturated Fat 23 g, Carbohydrates 16 g, Dietary Fiber 1 g, Sugar 1 g, Protein 126 g, Cholesterol 414 mg, Sodium 1554 mg
Ingredients
- 1 whole turkey breast (about 1 to 2 pounds)
- Kosher salt
- Freshly ground black pepper
- cup all-purpose flour
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter, divided
- 2 tablespoons finely chopped shallots
- cup white wine
- cup freshly squeezed lemon juice
- 2 tablespoons freshly chopped parsley leaves
Instructions
- Preheat your oven to 200F.
- Slice the turkey breast crosswise into -inch-thick pieces. Place each piece between two sheets of plastic wrap, lightly mist the top wrap with water, and pound the meat until it is about 1/8 inch thick.
- Season both sides of the turkey pieces with kosher salt and black pepper, then dredge in flour and shake off any excess. Set aside.
- Heat a large saut pan over mediummedium-high heat and add the olive oil and 4 tablespoons of butter. When hot but not smoking, sear the turkey scaloppine about 1 minute per side until golden. Transfer the browned pieces to an ovenproof dish and keep warm in the oven.
- Reduce the heat to low and add the chopped shallots to the pan. Saut 12 minutes until translucent. Add the white wine and lemon juice and simmer gently until slightly reduced, about 2 minutes. Stir in the remaining 2 tablespoons of butter until incorporated. Taste and adjust seasoning with salt and pepper if needed.
- Spoon the sauce over the turkey pieces, sprinkle with chopped parsley, and serve immediately.
