Turkey Piccata

Name: Turkey Piccata
Ingredients: 2 lbs turkey breast tenderloins; salt and pepper, to taste; 14 cup flour (may need slightly more); 3 eggs; 12 cup water; 2 tablespoons olive oil; 2 tablespoons butter; 1 tablespoon shallot, minced; 1 garlic clove, minced; 1 lb mushroom, sliced; 3 roma tomatoes, chopped; 12 lemon, juice of; 1 dash sauvignon blanc wine

13 ingredients

15 steps

Ingredients

2 lbs turkey breast tenderloins
salt and pepper, to taste
14 cup flour (may need slightly more)
3 eggs
12 cup water
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon shallot, minced
1 garlic clove, minced
1 lb mushroom, sliced
3 roma tomatoes, chopped
12 lemon, juice of
1 dash sauvignon blanc wine

Directions

1

Prepare tenderloins by cutting into 2 ounce pieces and pounding with meat hammer until flattened.
2

Season with salt and pepper and dredge in the flour.
3

Crack eggs into bowl and beat by hand until mixed but not frothy.
4

Add water and mix together.
5

Add one tbsp of both the oil and butter to a saute pan on medium-high.
6

Dip each turkey piece in the egg wash, shake to remove excess.
7

Place in saute pan and brown for one to two minutes, then turn.
8

Remove when second side is browned and place on warming plate (I use a plate in my oven on low).
9

Repeat until all turkey pieces are browned and cooked through.
10

In second skillet on medium heat, add the other tbsp of both the oil and butter.
11

Add the shallots and garlic, cook one minute and do not allow garlic to brown.
12

Turn up heat to high and add mushrooms, saute about one minute.
13

Add tomatoes and saute 30 seconds to one minute.
14

Splash pan with lemon and wine.
15

Serve immediately, place turkey on plates and top with mushroom tomato mixture.