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Turkey Piccata

Alton Brown

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Flat is Beautiful II

Rated: 5 stars out of 5Rate itRead users' reviews (32)

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Times:

Prep
35 min
Inactive Prep
--
Cook
10 min
Total:
45 min
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Ingredients

  • 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

Directions

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.

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Read more Comments & Reviews (32)

Comments & Reviews

  • recipe Turkey Piccata
    Casey Newport News, VA 10-11-2009

    Flag

    One of the greatest AB recipes ever

    Rated: 5 stars out of 5
    Put simply, one of the best Good Eats dishes I've ever tried!
  • recipe Turkey Piccata
    eric eugene, OR 09-10-2009

    Flag

    Pretty dang Good Eats

    Rated: 4 stars out of 5
    I love Alton's show. I am not a great cook, as hubby is the chef in the family. I like to try and find receipes he would... enjoy, but invariarably I always manage to do something to mess it up. This was rather fool-proof and easy, which I appreciate (as a mother to 4, with 2 under foot, I cannot prepare things that are not simple in nature). I am sure I DID mess this up during the process, however, as my sauce was very, very dark and rather tangy, which I was not expecting. I did add capers, as my kids suggested, but I think I went wrong with using Chardonnay as the wine (I do not drink white wine, so rarely have it on hand). I think something more dry would have worked better?? All that said, I enjoyed it, it was easy - say even fun to make (and I do not thoroughly enjoy cooking). His show inspires me to try new recipes, and I think this one is a keeper - so next time I will figure out a way to lighten it up.Read more
  • recipe Turkey Piccata
    Ryan Kent, OH 08-21-2009

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    First poor recipe from Alton Brown

    Rated: 2 stars out of 5
    I subbed the turkey for chicken and did everything else to a "T." Highly disappointing dish. Plainly, the only thing you can... taste here is the lemon juice. I used half of the amount suggested and it was still the only flavor I got. Overpowering to say the least, and rendered the rest of the ingredients moot on the palate. For a dish so calorically dense(6 total tbsp of butter, plus oil, plus flour...wow) I was hoping for some serious, complex flavor, and all I got was some mediocre, heavy lemon chicken. Alton is my hero, and his recipes are second to none overall, but this recipe is a misfire. Read more
  • recipe Turkey Piccata
    Katherine Dallas, TX 06-08-2009

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    Delicious!

    Rated: 5 stars out of 5
    I made with chicken and no wine, but it was still delicious.
  • recipe Turkey Piccata
    ELAYNE Ottawa, FL 06-28-2008

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    Absolutely fabulous

    Rated: 5 stars out of 5
    This was so delicious. Got rave reviews from family and looked pretty enough to serve to company
  • recipe Turkey Piccata
    Riki Kansas City, MO 06-29-2007

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    You can't be too rich or too tangy.

    Rated: 5 stars out of 5
    I made this as written except I substitued basil for the parsley (because I had it on hand) and I added capers (because we... love them) I halved the amount of turkey because I cook for two and wanted extra sauce as I was serving it over pasta (the way our fave Italian restaurant does). I missed the episode, but it worked out just fine working from the recipe. I think AB is the bee's knees! His feature from Guideposts magazine is on the fridge to inspire me all the time.Read more
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