Turkey Piccata

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Flat is Beautiful II

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

RECIPE
COMMENTS & REVIEWS(32)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings

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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Comments & Reviews

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