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Turkey Piccata

Magical.Palate's picture
  Boneless turkey breast 3 Pound, skinned (Uncooked)
  Garlic powder 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dry basil 1⁄2 Teaspoon
  All-purpose flour 4 Tablespoon
  Butter/Margarine 2 Tablespoon
  Olive oil/Salad oil 2 Tablespoon
  Beef broth 1 Cup (16 tbs) (Regular Strength)
  Lemon juice 3 Tablespoon
  Lemon 1 , thinly sliced
  Capers 2 Tablespoon, drained

Cut turkey breast with the grain into 1/4 to 3/8-inch slices.
Pound any end chunks to about 1/4 inch thick.
In a small bowl, combine garlic powder, pepper, and basil; rub into turkey slices.
Dredge turkey in flour until evenly coated, shaking off excess.
Heat butter and oil in a wide frying pan over medium-high heat; add turkey slices, a few at a time, and cook until lightly browned on both sides
Lift out and set aside.
Add broth and lemon juice to pan drippings; cook for about 1 minute, scraping browned particles free from pan.
Return turkey to pan and arrange lemon slices on top; cover and simmer until meat is no longer pink when slashed (about 3 minutes).
Transfer turkey and sauce to a platter.
Sprinkle with capers.

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