Turkey Picante Recipes

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TURKEY PICCATA WITH ROASTED POTATOES



Turkey Piccata with Roasted Potatoes image

A quick pan sauce of capers, lemon juice and butter naps seared turkey cutlets. Rosemary-roasted potatoes are served alongside.

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 pound red bliss potatoes, halved
5 tablespoons extra-virgin olive oil
2 tablespoons rosemary leaves, finely chopped
1 large clove garlic, finely chopped
Kosher salt and freshly ground black pepper
Four 6-ounce turkey breast cutlets
1/4 cup capers, drained
Zest and juice of 1 lemon, plus wedges for garnish
3 tablespoons unsalted butter
1/4 cup roughly chopped flat-leaf parsley, plus sprigs for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss the potatoes with 2 tablespoons of the olive oil, the rosemary and garlic in a medium bowl. Season with salt and pepper. Spread the potatoes in a 13- by 9-inch baking pan. Roast, uncovered, stirring once or twice, until browned and tender, 25 to 30 minutes.
  • Sprinkle 1 teaspoon salt and 3/4 teaspoon pepper on both sides of the turkey cutlets. Heat 2 tablespoons of the olive oil in a 10-inch nonstick skillet over medium-high heat until hot. Sear 2 turkey cutlets, turning once, until browned and cooked through, 1 1/2 to 2 minutes per side. Remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet, cook the remaining 2 cutlets and add to the plate.
  • Add the capers and the lemon zest and juice to the skillet, swirling the skillet to combine. Remove from the heat, add the butter and stir until a thick sauce forms. Stir in the parsley, adding any juices from the resting turkey, and season with salt and pepper.
  • Divide the turkey cutlets among serving plates and spoon the sauce on top. Serve with the potatoes.
  • Copyright 2011 Television Food Network, G.P. All rights reserved.

TURKEY BREAST PICCATA



Turkey Breast Piccata image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

TURKEY PICCATA WITH CAPERS



Turkey Piccata with Capers image

Quick, flavorful and special, this Turkey Piccata boasts a buttery sauce with capers and just a hint of lemon. Leslie Rodriguez - El Cajon, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons olive oil
1/2 cup chicken broth
3 tablespoons butter
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 tablespoon capers, drained

Steps:

  • In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat., In a large skillet, cook turkey in oil in batches for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm., Add broth to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the remaining ingredients until butter is melted. Pour sauce over turkey.

Nutrition Facts :

TURKEY PICCATA



Turkey Piccata image

Provided by Alton Brown

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.

TURKEY PICCATA



Turkey Piccata image

Provided by Marian Burros

Categories     dinner, main course

Time 10m

Yield 2 servings

Number Of Ingredients 10

8 ounces turkey breast fillet
1 tablespoon flour
1 tablespoon olive oil
2 large shallots
1/3 cup dry sherry
2 tablespoons dry white wine
Dash Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons capers
1 tablespoon fresh parsley

Steps:

  • Wash and dry turkey breast and dredge in flour.
  • Heat oil in nonstick skillet and brown turkey breast on both sides until almost cooked.
  • Chop shallots and add to pan; saute a few seconds.
  • Reduce heat and stir in sherry, wine and Worcestershire. Squeeze in lemon juice. Rinse capers and add. Stir to blend well. Place on platter.
  • Sprinkle with chopped parsley.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 286 milligrams, Sugar 7 grams

TURKEY ENCHILADAS FANTASTICAS RECIPE - (5/5)



Turkey Enchiladas Fantasticas Recipe - (5/5) image

Provided by pikassob

Number Of Ingredients 10

1 pound ground turkey
2 cups picante sauce, divided plus more for garnish
1 10-oz package frozen chopped spinach, thawed, squeezed dry and chopped
2 teaspoons ground cumin, divided
1/2 tsp salt
8 oz regular or light cream cheese, cubed
12 7-inch flour tortillas
1 14 1/2 oz can diced tomatoes in juice
1 cup grated cheddar cheese (4 oz)
Optional toppings: shredded lettuce, ripe olive slices, avocado slices, sour cream

Steps:

  • 1. Cook ground turkey until loses pink color in skillet 2. Add picante, spinach, cumin and salt to pan 3. Cook for 5 minutes or until liquid evaporates 4. Add cream sheese, stir until just melted. Remove from heat. 5. Spoon mixture into tortillas, roll up and seam sides 6. Combine tomatoes, remaining picante, cumin and spoon over enchiladas 7. Bake at 350 for 20 minutes until hot. 8. Sprinkle with toppings before serving

TURKEY PICANTE



Turkey Picante image

This can served with lemon slices for a nice presentation. Quick and easy. I don't know where I got this recipe, but I like it. I serve it with pasta or rice.

Provided by Barb in WNY

Categories     Turkey Breasts

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb turkey breast cutlets
1/4 cup flour
2 tablespoons olive oil
1/2 cup dry white wine
2 tablespoons lemon juice, fresh
2 tablespoons parsley, fresh chopped
2 tablespoons capers, drained
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Lightly coat turkey cutlets with flour. Shake off excess flour.
  • In a large non-stick skillet, heat 1 tablespoon of oil over medium high heat.
  • Add half the cutlets and cook about one minute on each side, or until lightly browned.
  • Remove to a plate.
  • Repeat with remaining 1 tablespoon of oil and cutlets, adding more oil if needed.
  • Add the remaining ingredients to the skillet and bring to a boil over high heat.
  • Cook for 1 to 2 minutes stirring to scrape up any browned bits on the bottom of skillet, until slightly thickened.
  • Return cutlets to skillet.
  • Spoon sauce over the tops, and cook until heated through.
  • Serve immediately.

Nutrition Facts : Calories 243.2, Fat 7.6, SaturatedFat 1.2, Cholesterol 70.4, Sodium 483.7, Carbohydrate 8, Fiber 0.5, Sugar 0.6, Protein 29

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