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Jesse Llapitan
Chef Llapitan's dishes are influenced by his appreciation for classical French technique and his own modern style. His unique blend of cuisines and his use of the finest seasonal ingredients make for a creative menu with fresh California flare. A graduate of the California Culinary Academy, Jesse Llapitan also studied at Le Cordon Bleu in France after which he spent his career as the chef of some of the most prestigious resorts and hotels in the country, including the Grand Hyatt Wailea Resort in Maui, the Whitehall Hotelin Chicago, the Cascade Resort in Vail, the St. Regis in Los Angeles, and The Houstonian Club & Spa in Texas.
Llapitan, who is also a recipient of the Distinguished Chef Award from the American Institute of Food and Wine, is currently the executive chef at the Palace Hotel in San Francisco.
Turkey Picatta
By Jesse Llapitan
INGREDIENTS:
- 1 whole turkey breast, cut into 1-inch pieces and pounded to 1/8-inch thick
- Salt and pepper
- 1/2 cup all purpose flour
- 2 Tablespoons olive oil
- 6 Tablespoons unsalted butter
- 2 Tablespoons finely chopped shallots
- 1/4 cup capers
- 1/2 cup white wine
- 1/3 cup lemon juice
- 2 Tablespoons chopped parsley
INSTRUCTIONS:METHOD:
Preheat oven to 200°F. Season the turkey with salt and pepper, and dip in the flour.
Heat oil and 4 Tablespoons butter in a large skillet over medium-high heat. Add the turkey and brown, about a minute per side. Remove to a platter. Reduce heat to low and add the shallots and capers, and saute for 1 to 2 minutes, until translucent. Add the wine and lemon juice, and simmer until slightly reduced, about 2 minutes. Whisk in the remaining 2 Tablespoons butter. Season with salt and pepper, and pour over the turkey. Sprinkle with the parsley.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 30 minutes
Cook time: 30 minutes
Round Out the Meal:
With steamed haricot verts.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Pinot Grigio such as Duche Casalanza.
