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🍽️ Turkey Piccata with Pappardelle, Parmesan and Creamy Lemon Leeks

709 kcal · 30 min · 4 servings

Turkey Piccata with Pappardelle, Parmesan and Creamy Lemon Leeks Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 100 degrees Celsius with fan.
  2. 2. Rinse the turkey breast fillets under running water.
  3. 3. Pat the meat dry with a kitchen towel.
  4. 4. Let the meat sit at room temperature for a short time.
  5. 5. Rinse the lemon under hot water.
  6. 6. Grate about one teaspoon of the zest.
  7. 7. Cut the lemon in half.
  8. 8. Squeeze the juice from the lemon.
  9. 9. Cut off the hard root end of the leek.
  10. 10. Cut the leek in half lengthwise.
  11. 11. Hold the leek stalks together at the bottom and fan them open.
  12. 12. Wash the leek halves thoroughly under running water.
  13. 13. Cut the leek diagonally into thin strips.
  14. 14. Rinse the chives under running water.
  15. 15. Shake the chives dry.
  16. 16. Cut the chives into fine rings.
  17. 17. Cut the turkey breast fillets in half crosswise.
  18. 18. Flatten the fillets so you get eight thin cutlets.
  19. 19. Season the cutlets with salt.
  20. 20. Pour flour onto a plate.
  21. 21. Whisk the eggs in a separate bowl.
  22. 22. Take about half of the chive rings.
  23. 23. Add the chives to the whisked eggs.
  24. 24. Add the previously grated lemon zest to the eggs.
  25. 25. Grate the Parmesan finely.
  26. 26. Stir the grated Parmesan into the egg mixture.
  27. 27. Fill a pot with about five liters of water.
  28. 28. Salt the water generously.
  29. 29. Bring the water to a boil.
  30. 30. Coat the fillets in the flour first.
  31. 31. Then coat the floured fillets in the egg-Parmesan mixture.
  32. 32. Heat two tablespoons of oil in a pan.
  33. 33. Set the pan to medium heat.
  34. 34. Fry the meat for about two minutes on the first side until golden brown.
  35. 35. Fry the meat for about two minutes on the second side until golden brown.
  36. 36. Place the fried piccata on kitchen paper.
  37. 37. Blot the excess fat from the meat.
  38. 38. Place the piccata on a plate.
  39. 39. Place the plate with the meat in the preheated oven.
  40. 40. Clean the frying pan thoroughly.
  41. 41. Cook the pappardelle in the boiling salted water.
  42. 42. Cook the pasta for about four minutes.
  43. 43. Drain the pasta al dente.
  44. 44. Reserve some of the pasta water.
  45. 45. Heat one tablespoon of oil in the cleaned pan.
  46. 46. Set the pan to medium heat.
  47. 47. Fry the leek for about four minutes.
  48. 48. Deglaze the leek with 100 milliliters of the reserved pasta water.
  49. 49. Stir 100 grams of crème fraîche into the pan.
  50. 50. Season the sauce with salt.
  51. 51. Season the sauce with pepper.
  52. 52. Add a little sugar to the sauce.
  53. 53. Add some lemon juice to the sauce.
  54. 54. Pour the drained pasta into the pan with the sauce.
  55. 55. Mix the pasta immediately with the creamy lemon leek sauce.
  56. 56. Taste the pasta again if necessary.
  57. 57. Fill the pasta into deep plates.
  58. 58. Place the turkey piccata on top of the pasta.
  59. 59. Sprinkle the dish with the remaining chives.
  60. 60. Serve the dish immediately.

Nutrition per serving