Recipe courtesy of Alex Guarnaschelli

Turkey Breast Piccata

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings



  1. Fit a sheet tray with paper towels and a rack and set aside.
  2. 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.
  3. 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.
  4. 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.

Cook’s Note

We have to rethink and rebrand turkey. It's not just dried out meat, roasted whole, served alongside stuffing and gravy! It's also a lovely variation from chicken. You can also make the picatta sauce here and spoon it over a whole roasted turkey breast. You can use the leftovers here to make great sandwiches too…