Alex Guarnaschelli's Turkey Breast Piccata | The Kitchen

Chicken whoooo?! Once you try Alex's take on piccata, you won't go back. Watch #TheKitchen, Saturdays at 11a|10c and subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/30CY865 Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Turkey Breast Piccata RECIPE COURTESY OF ALEX GUARNASCHELLI Level: Easy Total: 45 min Active: 45 min Yield: 4 servings Ingredients 2 large eggs 2 cups panko breadcrumbs 2 tablespoons grated Parmesan 1 pound skinless turkey breast meat, sliced into five to six 1/4-inch-thick pieces and pounded a little thinner Kosher salt 2 to 3 tablespoons unsalted butter 2 to 3 tablespoons extra-virgin olive oil 2 tablespoons capers plus 2 tablespoons caper brine Zest and juice of 1 large lemon 1/2 cup tightly packed fresh flat leaf parsley leaves Directions Fit a sheet tray with paper towels and a rack and set aside. 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. 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. 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… Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #AlexGuarnaschelli #TheKitchen #Turkey #Piccata #FoodNetwork Alex Guarnaschelli's Turkey Breast Piccata | The Kitchen | Food Network https://www.youtube.com/watch?v=7kd_XYUTdrU&feature=youtu.be