Wild Turkey Piccata Italian Style (Stove Top)
Here’s a great Wild Turkey recipe that we think you will love!
8 boneless turkey breast (6 to 8-ounces) medallions
2 standard cans of tomato sauce
1 container (8-ounces) of sliced or whole fresh mushrooms
(We like to use whole fresh mushrooms and slice for the recipe)
2 garlic cloves, minced
4 green onions, sliced (use some of the green)
1 cup of Italian style fine bread crumbs
3 tablespoons olive oil
3 tablespoons Chianti or dry red wine
2 teaspoons oregano
1 teaspoon basil
¼ tsp Italian pepper flakes
1 egg white
1 tablespoon butter
1 cup shredded mozzarella cheese
1 tablespoon parmesan cheese
Salt and pepper to taste
3 cups cooked wild rice
Add 1 tablespoon of olive oil to sauté pan and sauté sliced mushrooms, green onions and garlic over medium heat. Add butter and 1/4 teaspoon each of oregano and basil. Cover and simmer.
Once mushrooms and green onions are tender, turn heat up and add 1 tablespoon of red wine. Mix well while cooking off alcohol. Add salt and pepper to taste. Next, add tomato sauce, remaining oregano, basil and red pepper flakes, and 1 tablespoon of red wine. Bring to a simmer, and add salt and pepper to taste. Continue to simmer until you have a nice marinara sauce. Set aside.
Next, take turkey breasts and flatten by pounding between wax paper. Whip egg white and 1 tablespoon of red wine in glass bowl. Dip turkey breasts into the egg mixture, and then roll the turkey breasts in fine Italian bread crumbs. Add 2 tablespoons of olive oil to a large sauté pan and bring to a medium-high temperature. Add breasts and lightly brown on both sides. After browned, drain off any excess oil. Cover breasts with mozzarella and completely smother all of the breasts with previously-prepared marinara sauce. Sprinkle parmesan on top. Cover pan and cook on low-medium heat for 45 minutes.
Serve over a bed of wild rice. A fresh spinach and strawberry salad and cooked Italian zucchini make great side dishes for this meal.