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Turkey Piccata in Lemon Cream

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Turkey Piccata in Lemon Cream

The perfect turkey piccata in lemon cream recipe with a picture and simple step-by-step instructions.

  • 400 g Turkey schnitzel
  • Butaris
  • Salt
  • White milled pepper
  • 5 Pc. Sage leaves
  • 150 ml Double cream
  • Juice of one lemon
  • 100 ml Poultry stock
  • Sugar
  1. Cut turkey escalope into suitable pieces and season on both sides. They should be about 5mm thick. Fry briefly on both sides in a little butaris and remove. Put finely chopped sage leaves in the frying fat, deglaze with the stock, reduce a little and stir in the double cream. Season to taste with salt, pepper, lemon juice and sugar. Add meat and reheat. Serve with butter noodles and steamed vegetables (e.g. broccoli, cauliflower or carrots).
Dinner
European
turkey piccata in lemon cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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