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Alex Guarnaschelli's Turkey Piccata

Turkey Piccata

Course: Main Course
Serving Size: 4 people
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Ingredients

  • 3 large eggs
  • 2 cups Panko breadcrumbs
  • 2 tbsp grated Parmesan cheese
  • Kosher salt
  • 1 lb skinless turkey breast meat sliced into 5-6 pieces ¼ inch thick and pounded thinner
  • 2-3 tbsp extra virgin olive oil
  • 2-3 tbsp unsalted butter
  • 2 tbsp capers plus 2 tbsps caper brine
  • Zest and juice of 1 large lemon
  • ½ cup tightly packed flat leaf parsley leaves
  • 2 tbsps red wine vinegar

Instructions

Bread the turkey:

  • Crack the eggs and separate the yolks into a small bowl. Add a splash of cold water to the yolks and whisk to blend. In another bowl, combine the breadcrumbs and cheese. Season the turkey slices on both sides with salt and dip each thoroughly in the eggs and then thoroughly in breadcrumbs. Place the turkey cutlets in a single layer on a baking sheet. Refrigerate.

Cook the turkey:

  • In a large skillet, heat the olive oil and butter over medium heat. Heat until the butter begins to froth. Add the turkey in a single layer and cook on the first side until golden brown, 3-4 minutes. Gently turn them on their second side and cook for an additional 2-3 minutes. When cooked, remove them from the pan with a slotted spatula and turn them onto a paper towel to drain slightly. Repeat with the remaining turkey.

Make the sauce:

  • In the pan where the turkey was cooked, add the capers, caper juice, lemon zest and juice and a splash cool water. Simmer the sauce for 1 minute, stirring to catch all the bits of cooked meat and breadcrumbs. Taste for seasoning. Add the parsley leaves and spoon all of the sauce over the turkey.