I love, love, love artichokes! Steamed or stuffed, I could easily eat a whole one by myself. And always the best part of any artichoke eating experience is getting down to the heart. Although canned artichoke hearts can never take the place of fresh ones in my heart, I do love those too. I can’t open a can without sampling one or two.
Lately, I’ve been on a mission to start using some of the ingredients I love in different ways. When it comes to canned artichoke hearts, my first obvious thought is Spinach and Artichoke dip (or this Spinach Artichoke Dip Casserole). But I love artichoke hearts in sauces on top of meats too, so this Breaded Turkey with Artichoke & Lemon Sauce is perfect!
When I started making it, I thought I’d make a broth-based sauce. However, I realized that what I thought was chicken stock in my freezer actually wasn’t. So I quickly changed up my plans and opted for a creamy sauce instead. I think it was a good switch. I was so pleased with the final resulting rich and creamy sauce. Plus, I always get a little tickled when the kids see dinner on the table or hear the name of what I’m serving and say it looks or sounds like fancy restaurant food. For an easy meal that comes together quickly, I’ll take that as high praise! (Now if I could just win them all over on the goodness that is artichoke hearts!)
Breaded Turkey with Lemon Artichoke Sauce
- 1 small onion
- 2 cloves garlic
- 1/4 c. fresh parsley
- 1 1/2 lb. turkey breast cutlets or turkey breast tenderloins
- Salt, pepper and paprika, to taste
- 1 egg
- 1 1/2 c. breadcrumbs
- 3 T. butter, divided
- 1/4 c. olive oil, divided
- 1 can quartered artichoke hearts
- 1 lemon
- 1/2 t. black pepper
- 1/2 t. salt
- 1/2 c. milk or cream
+ 10-25 minutes cooking time Season turkey with salt, pepper and paprika to taste. Crack egg in a shallow bowl and whisk with a tablespoon of water. Place breadcrumbs in a second bowl or plate. Dip turkey in egg then dredge in breadcrumbs. Heat 1 T. butter and 2 T. olive oil in a large skillet over medium-high heat. Brown turkey on all sides, about 5 minutes total. Bake at 375 degrees for 10 – 25 minutes, until fully cooked. (Thin cutlets will cook in about 10 minutes, thicker cutlets or tenderloins will need about 25 minutes.) Refrigerate until dinner time. *NOTE – If you will be making the sauce fairly soon after you’ve browned the turkey, just reserve the skillet and use it again for the sauce.
Heat the remaining olive oil and butter in the skillet. Add the onions and garlic and cook for 2 minutes. Drain the artichoke hearts, reserving 2 T. of the liquid. Stir the artichoke hearts and reserved liquid into the skillet. Squeeze in the juice of the lemon. Add salt and pepper and stir to combine. Cook for another 2 minutes. Slowly pour in the milk or cream, stirring constantly. Add the refrigerated turkey to the skillet and continue cooking until turkey is warmed, about 5 minutes. (Or warm the turkey in the microwave or oven and just spoon the sauce on top.) Sprinkle in chopped parsley just before serving.