Turkey Paillards with Cranberry Piccata Sauce
Whether it's for your Thanksgiving dinner from leftover turkey, this dish is great for the holiday. It is recommended you pair this meal with Thorny Rose Red Blend.
For the cranberry piccata sauce
- 1 medium fennel bulb, stalks discarded, cored and thinly sliced
- 3 Tablespoons olive oil
- 1 small yellow onion, diced
- 1/2 bunch celery, thinly sliced
- 1 1/2 Teaspoon fennel seeds
- 1/2 Cup dry white whine (Thorny Rose Chardonnay)
- 1 Cup fresh cranberries
- 1/4 Cup hand-torn-flat-leaf parsley
- 1 Tablespoon drained capers
- 2 Teaspoons freshly ground pink peppercorns
- 2 Tablespoons unsalted butter
For the turkey paillards
- 1/2 Cup whole milk
- 2 cage-free organic eggs
- 1/2 Cup panko breadcrumbs
- 1/2 Cup almond flour
- 1/4 Cup grated Parmesan cheese
- 4 thick slices fully cooked turkey breast
- 2 Tablespoons canola oil
Calories Per Serving587
Folate equivalent (total)51µg13%
Roast Turkey Breast with Saucy Cranberry Sauce
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This Roast Turkey Breast with Saucy Cranberry Sauce is your answer to a stress free holiday and a great alternative to cooking a whole turkey.
Now I know with the holidays coming up that many of you are getting an early start on planning out your spreads. Let me tell you that cooking turkey breast is your answer to stress free holiday cooking.
This recipe is perfect especially if you’re only cooking for a few people, don’t want to cook a whole turkey and end up with tons of leftovers that you have no idea what to do with.
Besides the simplicity of this recipe, I really love this cranberry sauce, it’s sweet but tangy and well the obvious reason is that it pairs magnificently with this turkey breast.
As far as the turkey breast goes, I’d recommend going with a breast with the skin on for a bit more flavor but skinless works just as well, not to mention it will be a bit healthier. You’ll need about 4 lb of turkey breast, mine came in two pieces, but sometimes you can find a whole piece and it may have the bone in too, which is fine.
Turkey Cranberry and Grilled Brie Cheese Sandwich
This year’s Thanksgiving dinner table conversation could turn from a mild meet-up to a combative melee depending on one’s beliefs. Why? Here’s one reason why.
Thanks for the stimulating conversation but I’ll be staying far from the fracas.
Thanksgiving brings out opinions aplenty in areas other than current events or whether the Redskins or Cowboys will take the turkey honors. Some of the strongest are tied to food and the stalwart stands we each take when it comes to defending our turkey day dinners.
I suppose we all take it so seriously because it’s a hallmark dinner, a noble meal where tradition rules and YOU like best eating what YOU grew up with: what grandma made resulting in what mom made because grandma did and now you make because it’s in your genes and you do what mom says.
So what about those perennial stand-offs for the lovers and the haters? Which camp do you fall into?
- Light meat or dark? (light, please although I’ve become a bit of a dark meat novice in the past few years)
- Stuffing: In the bird or cooked separately? (in the bird, mushy!) Savory or sweet? (I’m a stuffing purist, don’t be messing with my stuffing by adding dried apricots to my perfect, moist, sage-ified bread chunks)
- Sweet potatoes with or without marshmallows? Or just plain gross? (spiced up with chipotle puhhhhllleeez)
- Gravy with or without giblets? (wihout, thank you very much)
- Homemade rolls (I am coveting this recipe) or storebought? (homemade by someone other than me)
- Pumpkin or pecan? (I’ll take both)
The one item that is the simplest on the table—besides the butter that’s not so simple after being molded into a turkey— the one item that has no business outshining the turkey or mixing in with the mashed potatoes, is also the one that places a cavernous divide as unwavering within family lore as the line that divided the back seat between siblings on family vacations.
I’m with Jessica on this one (see #4) and am happy to go with the canned—full berry please, not the gelatinous jelly version—although I certainly enjoy the homemade recipe and covet it when it’s in my oh so happy if that happens midst.
But sometimes it’s all about convenience. And time. And cravings.
Want to know an easy way to spruce up the canned variety? With a few zests of orange added to the mix, canned takes on a whole new flavor-flav level. Like good!
So what to do with the extra cranberry sauce once the day is done? I specifically buy an extra can just for sandwiches. And just like my Turkey and White Cheddar with Caramelized Onion and Grape Grilled Cheese, this sandwich has moved into my favorite turkey creation rotation.
- 4 (3 ounce) salmon fillets, skin removed
- salt and ground black pepper to taste
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil
- ¼ cup dry white wine
- 1 teaspoon finely minced garlic
- ½ cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained
- 2 tablespoons butter
- ½ lemon, sliced
Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess.
Heat oil in a skillet over medium heat and cook salmon fillets until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.
Pour wine into the skillet and scrape browned bits from the bottom. Add garlic and cook until garlic is fragrant and slightly brown and liquid is reduced by half, about 1 minute. Add chicken broth, lemon juice, and capers. Bring to a boil while stirring. Stir in butter until melted. Return salmon fillets to skillet and spoon sauce over them.
Cook, turning fillets once, until salmon is cooked through and flakes easily with a fork, about 4 minutes. Serve salmon with sauce poured over it and garnish with lemon slices.
Iɽ agree that the sauce was written was too thick, and as it was cooking I added some plain seltzer (it happened to be around water would be fine too) until it was the right consistency. And yes, turkey dries out, but if you pound the turkey thin enough, you can avoid that. And it's certainly not a piccata. For all of that, I found this very tasty, extremely easy, and very fast, all of which make it something I will come back to. Dinner for a busy weeknight as F&W used to say.
Good recipe that I made several weeks ago. I am always attracted to anything with Tarragon, though I generally don't gravitate towards creamy sauces. I had the same experience with the sauce thickening too much, so i thinned it with a bit of skim. Overall, not bad, but a bit too rich for my taste - which i kind of expected given the ingredients. This recipe has turkey and tarragon and is a truer yet still innovative piccata because it incorporates citrus, capers and other piquant flavors. I have to say, it came out amazing. follow the link here - http://www.neurotickitchen.com/2012/12/turkey-piccata-pinot-grigio-elegant.html
Yummy - My husband and I thought this was delicious and easy. I don't know why they called it piccata though - I agree with the other reviewer. Since turkey tenderloins seem tough to come by I used turkey cutlets (which are pre-flattened). It's very nice but needs to be salted generously.
I logged on to send my sister this recipe after she had it at my house. She and her husband raved over it. It has been one of our favorites, and we think it has a lot of flavor. We are big fans of tarragon. I'm amazed at the reviews, so I had to add mine. Works very well with boneless chicken breasts as well.. The rest of the recipe is perfect as it stands.
I searched this recipe to send a copy to my sister and was amazed at the reviews. This is one of our favorites and the sauce has a lot of flavor. We are lovers of anything with tarragon. I usually make this with boneless chicken breasts. It is my only deviation from the recipe. A winner!
Wish I had read the reviews before making this. It was just really so-so. The cream sauce turned out really thick, kind of a weird consistency. Think the cutlets could have benefitted from a dusting of flour prior to sauteeing. You could then make a pan sauce with wine, stock and finished with a little cream, tarragon and mustard. Think this would give it more flavor. ANYWAY..the bottom line is that thie recipe as written is not a keeper.
The name of this recipe is misleading. How can it be called "Piccata" when it contains no ingredients which are found in a piccata sauce - lemon, butter, parsley, white wine or broth?
This was only so-so. I first tried the recipe as written, but found the sauce lacked something. I then added some chipolte which sparked it up a bit. Also, great care must be taken when ciiking the meat as it becomes dry very quickly.
Wasn't sure about the use of tarragon with the turkey, but it went surprisingly well. I used bacon instead of the more expensive pancetta, but it worked well. Just make sure to crisp it well, but not over do it and blot with paper towels (to get excess grease). Loved it. even a few finicky eaters (kids) enjoyed it. Will definitely make the recipe again.
- 8 (3-ounce) turkey cutlets
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil, divided
- 2 tablespoons unsalted butter, divided
- ¼ cup chopped shallots
- 1 tablespoon sliced garlic
- ¾ cup dry white wine
- ½ cup unsalted chicken stock
- 1 teaspoon all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoons capers, drained
- 2 tablespoons chopped fresh flat-leaf parsley
Sprinkle turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan keep warm. Repeat procedure with remaining oil and cutlets.
Add 1 tablespoon butter to pan. Add shallots and garlic sauté 1 minute. Increase heat to high. Add wine bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat stir in remaining 1 tablespoon butter, juice, and capers. Pour sauce over cutlets sprinkle with parsley.
Lighter Creamy Turkey Piccata
This turkey piccata is rich, creamy, and shockingly, only 275 per serving! The recipe is made in partnership with the National Turkey Federation.
As of today, we’re 32 days out from the wedding and like a couple of cliches, Daniel and I are in the home stretch of Operation Shedding for the Wedding (and honeymoon). I’ll be the first to admit that it hasn’t been easy or perfect, but especially in the past two months, we’ve really found our groove with eating well and working out consistently. We’re happy that our new house has a big, finished basement where we could start a home gym. Food-wise, we’ve been focused on eating at home as often as we can and making meals on the simpler side, usually consisting of a lean protein (grilled, sauteed, or roasted) and two different veggie sides—to keep things light but still interesting. Daniel has eaten low carb for years, and in turn, so have I for the most part, with the exception of traveling, holidays, etc.
This turkey piccata was a recent favorite of ours. It’s shockingly rich and flavorful for only 275 calories per serving. And if you choose to serve it over cauliflower rice like we did (perfect for sopping up that delicious sauce), the meal will be completely filling and won’t run you more than 400 calories max.
My piccata is similar to traditional recipes, with a few tweaks. First and most obvious, I used turkey breast here (very thinly sliced into cutlets) because turkey is a great lean protein option and it’s so mild in flavor that it absorbs other flavors really well, which works really well here, with the lemon, garlic, white wine, and fresh parsley. Second, I coated the turkey cutlets in finely ground almond flour—also called almond meal on some packaging—instead of breadcrumbs, which helped me cut down on simple, refined carbs and boosted the protein and fiber for the dish (almonds are rich in both).
Third, I skipped the butter altogether and chose to brown the cutlets and saute the shallots and garlic entirely in olive oil. I don’t have anything against butter to be honest, but omitting it does eliminate some saturated fat. And lastly, to help thicken up the lemon white wine sauce, I stirred in an ounce of light cream cheese. It worked like a charm, turning the already delicious, bright and sweet pan sauce into something richer and velvetier.
Turkey Paillards with Cranberry Piccata Sauce - Recipes
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I love chicken piccata but find this version with turkey just as appealing. A family favorite.
- 4 whole Turkey Cutlets
- 1-½ Tablespoon Olive Oil
- ½ cups Flour (for Dredging)
- 1 pinch Salt To Taste
- 1 pinch Pepper To Taste
- ½ cups Chicken Broth
- 2 Tablespoons Lemon Juice
- 1 Tablespoon White Wine (optional)
- ½ cloves Garlic (optional)
- 1 teaspoon Parsley
In a large skillet, heat the olive oil. Place flour in a pan and add salt and pepper to taste and mix well. Dredge turkey cutlets in the flour mixture and place in skillet in hot oil.
Saute turkey over high heat, about 3 minute on each side, or until golden brown. Remove from the pan and set aside while you make the sauce.
Add the chicken broth to the pan and stir with a wooden spoon to deglaze the bottom of the pan and get up the yummy brown bits.
Cook until the broth has reduced by half. Add the lemon juice, wine, and garlic if using. Add turkey back to the pan and baste with sauce.
Serve the cutlets over angel hair pasta and pour the sauce over the turkey. Sprinkle with parsley and serve.
Lean Turkey Swedish Meatballs Recipe
Mitch Mandel and Thomas MacDonald
We're used to our meatballs coming in a vat of bubbling red sauce, but that's a very narrow definition of food so diversely interpreted throughout the world. Swedes have been forming spheres of beef and veal and covering them in sauce for hundreds of years, and when Scandinavian immigrants landed in the Midwest, they brought this taste of home with them. Don't get us wrong, we're grateful, but we thought we'd cook up a Swedish meatballs recipe that cuts some of the calories. This version of the Swedish meatball cuts the beef with turkey, which is tender and light like veal, but considerably leaner. You'll save on calories, but you'll gain considerably on taste!
Nutrition: 280 calories, 15 g fat (6 g saturated), 700 mg sodium
Tender chicken cutlets in a luscious lemony sauce. A perfect weeknight dinner! Adapted from Cooking Light
- Author:Panning The Globe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 1 x
- Category: Dinner
- Method: One Pan
- Cuisine: Italian
- 4 6-ounce boneless, skinless chicken breast halves*
- ½ cup plus 1 teaspoon all-purpose flour, divided
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2½ tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 5 medium garlic cloves, peeled and thinly sliced
- ½ cup dry white wine**
- ¾ cup low-salt chicken broth, divided
- 2 tablespoons fresh lemon juice
- ¼ cup capers, drained and rinsed
- Optional Garnish:
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- Lemon slices
- Pound or Slice Chicken into Thin Cutlets: If chicken has tenders, pull them out before pounding or slicing the breasts. Tenders are small and tender and don&rsquot need to be pounded. To pound chicken, place each breast half between 2 sheets of heavy-duty plastic wrap or inside a large plastic baggie pound with a meat mallet, small heavy skillet, or rolling pin, to ¼-inch thickness. Cut each thin cutlet in half, if you like the idea of 8 small pieces rather than 4 large. Alternatively, you slice the chicken into cutlets instead of pounding it: set each breast half on a flat surface and use a very sharp knife to slice it horizontally through the middle* (see link below for tutorial on slicing and pounding chicken into cutlets)
- Flour the Chicken: Mix 1/2 cup flour with 1 teaspoon salt and 1/4 teaspoon pepper and spread seasoned flour onto a shallow dish. Dredge chicken in flour. Shake off excess. Set pieces on a plate as you go.
- Brown the Chicken: Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken to pan and sauté 2-3 minutes per side or until golden brown and just cooked through. If cooking more than 4 cutlets, cook the chicken in two batches, adding a more oil and butter between batches. Transfer chicken to a plate as you go.
- Make the Pan Sauce and Finish the Dish: Heat remaining 1 tablespoon oil in pan over medium heat swirl to coat. Add garlic sauté 1 minute, stirring constantly. Add wine bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, about 2 minutes, stirring occasionally. Add 1/2 cup of the chicken broth and bring to a boil. Simmer for 3-4 minutes until reduced by about a third. While the sauce is simmering combine the remaining teaspoon of flour with the remaining 1/4 cup of chicken broth in a small cup and stir until smooth. Whisk the flour mixture to the sauce and cook for 1 minute or until slightly thick, stirring frequently. Lower the heat to a simmer whisk in remaining 1½ tablespoons butter, 2 tablespoons lemon juice, and ¼ cup capers. Return chicken to the pan. Simmer gently in the sauce for two minutes or until heated through.
- To Serve: Plate chicken. Spoon sauce on top. Garnish with a slice of lemon and a sprinkle of parsley.
**The Best White Wine For Cooking: Use a wine that&rsquos dry and crisp such as Dry Vermouth, Pinot Grigio or Sauvignon Blanc. Avoid wines that are rich, sweet or oaky which can alter the flavor of your dish.
[This post first appeared on Panning The Globe in Feb 2016. It was updated in Sept 2019 with added nutritional information, more clarifying details in the written post, added tips for how to make chicken cutlets and how to choose a good cooking wine.]
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.
Keywords: One pan chicken piccata, Chicken with lemon and caper sauce