I came across this turkey recipe, and others, just before Thanksgiving. I bought the turkeys when they went on sale, cut them up and made several dishes out of them, one turkey at at time. I would invite friends over to sample them and whatever was left, I would put in the freezer. One of our friends would only sample the Blue Ribbon winners. He would ask for the recipes afterward and one time he made SO much of my Caramel Popcorn recipe, he made himself SICK on it! This dish has always been a favorite! The last time, my daughter took what was left to college w/her 'without asking' and they devoured it the next evening! The smell and flavor of this dish is well worth the work and it freezes beautifully! Blue ribbon winner from Country Woman
★★★★★ 1 vote5
·bread crumbs, seasoned (i make my own fresh in the food processor and season w/salt & garlic make as much as you need it, you can freeze the rest.
·2 crushed cubes chicken bouillion, per panful
·1 1/4 c. of water w/1 tbsp. lemon juice
·1 egg & 1 c. of water, mixed well together
·butter or olive oil or butter & olive oil
How to Make Turkey Piccata
- Skin and de-bone, if necessary, each turkey breast. Carefully, slice 1/4 in. thick, lengthwise.
- Dip each piece in egg water and coat in bread crumbs.
- Brown both sides in pan w/butter or olive or butter and olive oil. (Olive oil can cook at a higher temp. where butter will burn but you can combine them if you still want the butter in there). Put the browned ones on a plate while you finish the rest.
- When you are finished put them back in the pan and pour the water, crushed bouillion cubes, and lemon juice over them.
- Make sure the water covers the cooked strips. If not, get out another pan and divide the Piccata w/another 1 1/4 c. of water & 1 Tbsp. of lemon juice and 2 crushed cubes of chicken bouillon.
- Bring to a boil then simmer for 15 min. The Piccata will finish cooking and it will make the most amazing gravy! It is so good! Enjoy!