Cook the Book: Turkey Piccata

Name: Cook the Book: Turkey Piccata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper, to taste; 680 grams boneless turkey breast; 118 milliliters all-purpose flour; 2 Tbsps fresh parsley, chopped; 4 servings Kosher salt, to taste; 79 milliliters lemon juice, freshly squeezed; 2 Tbsps olive oil; 2 Tbsps shallots, finely chopped; 6 Tbsps unsalted butter, divided; 118 milliliters white wine

You can never have too many main course recipes, so give Cook the Book: Turkey Piccatan Head to the store and pick up pepper, wine, parsley, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat the oven to 200°F.

Equipment you will use

Oven

Cut the turkey breast crosswise into 1/2-inch pieces. Set the pieces of turkey, one at a time, on a large piece of plastic wrap, lightly spritz the top of the turkey with water, fold the plastic wrap over the turkey, and spritz the top of the plastic wrap with water. Pound to no less than 1/8 inch thick.

Ingredients you will need

Turkey Breast

Whole Turkey

Water

Wrap

Equipment you will use

Plastic Wrap

Season both sides of the meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Shake

Meat

Heat the oil and 4 tablespoons of the butter in a 12-inch sauté pan over medium-high heat. When hot, but not yet smoking, brown the turkey, about 1 minute on each side, then remove to an ovenproof platter.

Ingredients you will need

Butter