Jalapeño Wild Turkey Piccata

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Turkey season has come upon us! Not many things can rival the sound of calling and hearing those big old toms gobble back at you. We had the pleasure this season of being able to hunt not far from the coast of Morrow Bay in California and were able to bag a few gobblers to bring home to the fam. This recipe is a play on the good old chicken piccata recipe that’s super quick, easy, and doesn’t disappoint. If you’ve never had piccata, well, you’re in for a treat because when you pour the sauce over the top everyone will think you’re a five-star chef. I spiced this one up with some jalapeños and wild turkey but feel free to use any pepper or bourbon; you can also omit the peppers and just use white wine if you’d like to go the classic route. Any way you slice it, you’re bound to love this dish.

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Jalapeño Wild Turkey Piccata

Recipe by Ara ZadaCourse: Wild Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 Turkey breast

  • 1/2cup A.P. flour

  • 2+2 Tb Buttert

  • 1 Shallot, sliced

  • 2 Jalapeno, sliced

  • 1oz Wild Turkey (or any Bourbon)

  • 2oz white wine

  • 16oztchicken stock

  • 4oz capers

  • 1 lemon, juiced

  • to taste salt

  • to taste pepper

Preparation

  • Take the turkey breast and remove the skin. Holding your knife parallel to the cutting board. Slice the turkey breast horizontally into 4 equal turkey cutlets about 1/3” thick. Spread the cutlets out and lay a piece of plastic over the top of them. Using a meat mallet or the bottom of a pan; pound the cutlets to get them about an even 1/4” thick across.
  • Place the A.P flour into a plate and season with salt and pepper. Coat each cutlet with the flour mixture, dusting off the excess flour.
  • In a heavy bottom pan over med-high heat add 1 Tb of butter. Sear the cutlets in batches for 1 min each side or until its nice and golden on each side, remove and set aside (you don’t ned to fully cook them at this point, you will be putting them back in)
  • Once the cutlets are seared, using the same pan add 1 tb of butter and shallots. Saute the shallots for 1 min then add in the jalapeños cook for 2-3 min or until jalapeños have softened. Add in the wild turkey and white wine, simmer for 1 min while scraping the bottom of the pan to loosen up any of the bits.
  • Add in the chicken stock and capers bring it to a simmer. Once the pan is simmering add back in your cutlets and cook for another 2-3 min.
  • Finish with the lemon juice and serve hot with the sauce poured on top. Enjoy!

Ara Zada

Born and raised in Los Angeles Ara Zada is a chef, author, TV personality, food stylist and avid bow hunter. He has worked with Outdoor News, PBS, Food Network, ABC, CBS, NBC, TNT, Jaime Oliver Food Foundation and a range of others. His first cookbook ‘Lavash’ was released Oct. 2019. When he’s not cooking he’s shooting his bow, teaching his kids about the outdoors, training for triathlons and filling any available time with parkour.

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