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Chicken or turkey… either would work here and be just as good. This is a fun meal to do when you need to let out some frustration, as pounding a piece of meat until it’s flattened is oh-so-fun. :) Just don’t over-do it. You want to be sure your pieces are even all around. So don’t get too angry now.
Serve this with a side of freshly steamed green beans, tossed with some olive oil and salt and pepper (simple – but fresh and delicious), and you have yourself a meal.
Turkey Picatta
Makes 4 servings. Recipe from Alton Brown.
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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