Turkey Piccata Recipe
Turkey Piccata Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I try new recipes every week, but this one has been our family favorite for years. It is especially convenient to prepare now that turkey is available in family-sized portions. Clipping, saving and serving new recipes is my favorite hobby. I hope you will cut this one out!
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 2 eggs
  • 2 tablespoons milk
  • 3-1/2 cups fresh bread crumbs (about 8 slices processed in food processor or blender)
  • 2 packages (14-16 ounces each) uncooked turkey cutlets or half of a 5-pound to 6-pound frozen turkey breast, thawed and cut into 1/4-inch-thick slices
  • About 3/4 cup butter or margarine
  • 2 large lemons, divided
  • 1-1/2 cups water
  • 2 teaspoons chicken-flavor bouillon
  • 1/2 teaspoon salt
  • Parsley sprigs

Directions

Beat eggs with milk in shallow dish until well blended. place bread crumbs on waxed paper. Dip cutlets in egg mixture then in crumbs, coating both sides. Melt the butter or margarine, as needed, in a 12-in. skillet over a medium high heat. Brown turkey cutlets, 4-6 at a time, on both sides. Remove to a plate; keep warm. Reduce heat to low. Squeeze juice of 1 lemon (about 1/4 cup) into pan drippings in skillet; stir in water, bouillon and salt until well mixed. Scrape brown bits from the bottom. Return the turkey to skillet; cover and simmer 15 minutes. Thinly slice remaining lemon. To serve, arrange cutlets on large warm platter and garnish with lemon slices. Pour remaining sauce over cutlets; sprinkle with parsley. Yield: 8 servings.
Originally published as Turkey Piccata in Country Woman January/February 1989, p29

Nutritional Facts

1 each: 281 calories, 20g fat (11g saturated fat), 124mg cholesterol, 682mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 15g protein.

  • 2 eggs
  • 2 tablespoons milk
  • 3-1/2 cups fresh bread crumbs (about 8 slices processed in food processor or blender)
  • 2 packages (14-16 ounces each) uncooked turkey cutlets or half of a 5-pound to 6-pound frozen turkey breast, thawed and cut into 1/4-inch-thick slices
  • About 3/4 cup butter or margarine
  • 2 large lemons, divided
  • 1-1/2 cups water
  • 2 teaspoons chicken-flavor bouillon
  • 1/2 teaspoon salt
  • Parsley sprigs
  1. Beat eggs with milk in shallow dish until well blended. place bread crumbs on waxed paper. Dip cutlets in egg mixture then in crumbs, coating both sides. Melt the butter or margarine, as needed, in a 12-in. skillet over a medium high heat. Brown turkey cutlets, 4-6 at a time, on both sides. Remove to a plate; keep warm. Reduce heat to low. Squeeze juice of 1 lemon (about 1/4 cup) into pan drippings in skillet; stir in water, bouillon and salt until well mixed. Scrape brown bits from the bottom. Return the turkey to skillet; cover and simmer 15 minutes. Thinly slice remaining lemon. To serve, arrange cutlets on large warm platter and garnish with lemon slices. Pour remaining sauce over cutlets; sprinkle with parsley. Yield: 8 servings.
Originally published as Turkey Piccata in Country Woman January/February 1989, p29

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