| Level: | Easy |
| Total: | 45 min |
| Prep: | 35 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 whole turkey breast, approximately 1 1/2 to 2 pounds
- Kosher salt
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 2 tablespoons finely chopped shallots
- 1/2 cup white wine
- 1/3 cup freshly squeezed lemon juice
- 2 tablespoons freshly chopped parsley leaves
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| 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 |
Reviews
One of the best Turkey Piccata recipes i’ve tried.
This is one of my favorite GE recipes. We used chicken and will definitely be using this in our regular rotation.
Too sour! Way too much lemon juice! Not a good eat!
Put simply, one of the best Good Eats dishes I’ve ever tried!
I love Alton’s show. I am not a great cook, as hubby is the chef in the family. I like to try and find receipes he would enjoy, but invariarably I always manage to do something to mess it up. This was rather fool-proof and easy, which I appreciate (as a mother to 4, with 2 under foot, I cannot prepare things that are not simple in nature).
I am sure I DID mess this up during the process, however, as my sauce was very, very dark and rather tangy, which I was not expecting. I did add capers, as my kids suggested, but I think I went wrong with using Chardonnay as the wine (I do not drink white wine, so rarely have it on hand). I think something more dry would have worked better??
All that said, I enjoyed it, it was easy – say even fun to make (and I do not thoroughly enjoy cooking). His show inspires me to try new recipes, and I think this one is a keeper – so next time I will figure out a way to lighten it up.
I subbed the turkey for chicken and did everything else to a “T.” Highly disappointing dish. Plainly, the only thing you can taste here is the lemon juice. I used half of the amount suggested and it was still the only flavor I got. Overpowering to say the least, and rendered the rest of the ingredients moot on the palate. For a dish so calorically dense(6 total tbsp of butter, plus oil, plus flour…wow) I was hoping for some serious, complex flavor, and all I got was some mediocre, heavy lemon chicken.
Alton is my hero, and his recipes are second to none overall, but this recipe is a misfire.
I made with chicken and no wine, but it was still delicious.
This was so delicious. Got rave reviews from family and looked pretty enough to serve to company
I made this as written except I substitued basil for the parsley (because I had it on hand) and I added capers (because we love them) I halved the amount of turkey because I cook for two and wanted extra sauce as I was serving it over pasta (the way our fave Italian restaurant does). I missed the episode, but it worked out just fine working from the recipe. I think AB is the bee’s knees! His feature from Guideposts magazine is on the fridge to inspire me all the time.
You don’t even have to pound it if you can get thinner cuts of breast meat. So good!!