| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 2 large eggs
- 2 cups panko breadcrumbs
- 2 tablespoons grated Parmesan
- 1 pound skinless turkey breast meat, sliced into five to six 1/4-inch-thick pieces and pounded a little thinner
- Kosher salt
- 2 to 3 tablespoons unsalted butter
- 2 to 3 tablespoons extra-virgin olive oil
- 2 tablespoons capers plus 2 tablespoons caper brine
- Zest and juice of 1 large lemon
- 1/2 cup tightly packed fresh flat leaf parsley leaves
Instructions
- Fit a sheet tray with paper towels and a rack and set aside.
- Crack the eggs into a bowl. Add a splash of cold water and whisk to blend. In another bowl, combine the breadcrumbs and cheese. Sprinkle the turkey slices on both sides with salt and dip each thoroughly in the eggs, then thoroughly in the breadcrumbs. Place the turkey cutlets in a single layer on a baking sheet.
- In a large skillet, heat the butter and olive oil over medium heat until the butter begins to froth. Add the turkey in a single layer and cook on the first side until golden brown, 3 to 4 minutes. Gently turn on its second side and cook until cooked through, an additional 2 to 3 minutes. Remove with tongs to the rack to drain slightly. Repeat with the remaining turkey.
- In the skillet where the turkey was cooked, add the capers, caper brine, lemon zest and juice. Simmer the sauce for 1 minute, stirring to catch all the bits of cooked meat and breadcrumbs. Remove to a bowl and add the parsley leaves, then spoon the sauce over the turkey.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 425 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 28 g |
| Cholesterol | 164 mg |
| Sodium | 1402 mg |
Reviews
Great dish! All of the measurements and timing was perfect. One of her best!!
Made mine with chicken and GF panko crumbs paired with asparagus & a green salad. Very delicious! Husband loved too!
This recipe is awesome! Followed it exactly with the exception of using chicken breast instead of Turkey breast. So easy and very tasty! Alex, you’re a great addition to a very good team of chefs on The Kitchen! I’ve been watching this show forever and the recipes are always excellent.
I made the recipe exactly as written and it is easy and delicious. It does not make alot of sauce, so don’t plan to use extra sauce on a pasta side dish. I bought a one-pound package of four turkey breast cutlets and pounded them thinner, but still had alot of breadcrumbs left over. You could probably cut the crumbs down to 1 1/2 cups with 1 1/2 Tb. cheese. You can easily substitute chicken cutlet if that’s what you prefer. I’ll defintely make this again.
I used chicken breast instead of turkey because that’s what was in my freezer. My family thoroughly loved it. My sister stated this recipe is a keeper.
Delicious! I’ve made chicken piccata with flour and this panko crumbs only version is the bomb. Crunchy, light and tender. I used turkey breast cutlets that I pounded flatter. Quick cooked in the olive oil/ butter mixture. You don’t want to over cook poultry. I added an extra tablespoon capers because I love them! Served it with buttered noodles and zucchini. My husband couldn’t get over the deliciousness. Easy, peasy but tastes like you’re a gourmet cook. Thanks Alex!
Made this recipe tonight with butterflied chicken breast and served it over cavitappi pasta. It was perfect and got rave reviews from my husband. The perfect amount of lemony tang, panko crunch and juicy chicken breast.
I did not rate. Watched the show as I do weekly since it inception although piccata I have made in the past had more sauce. On the show notice what Alex made in the bowl with the capers was only enough for 2 turkey cutlets and even then did not look like enough of the piccata sauce. How would she have divided this to serve over 5 cutlets? I would add more lemon juice and a little more caper brine with butter and 1/4 cup chicken broth.
Made this today, had some chicken filets and thought okay let’s try it. Delicious! I trust Alex completely now! My kid ate it and I didn’t think he’d eat it, but he did! And wanted more!
Very tasty! Thanks Alex