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Using lemon segments gives the sauce of this turkey piccata a sweetness and body that lemon juice alone would not achieve. Capers are the pickled flower buds of the caper bush; the berries are pickled seed pods. Make it a meal: Serve over whole-wheat angel hair pasta. Arugula-Mushroom Salad makes a nice first course.

Source: EatingWell Magazine, March 1998

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total:
30 mins
Servings:
4
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Ingredients

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Directions

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  • Remove skin and white pith from lemon with a sharp knife. Working over a bowl to catch the juice, cut the lemon segments from their surrounding membranes. Chop segments coarsely and reserve with the juice.

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  • Combine flour, salt and pepper in a shallow dish. Lightly dredge turkey in the flour mixture and pat off excess. Heat oil in a large nonstick skillet over medium-high heat. Add the turkey to the pan and cook until the outside is golden brown and the interior is no longer pink, 2 to 3 minutes per side. Transfer to a platter and keep warm.

  • Add garlic to the pan and cook, stirring, for several seconds. Pour in broth and bring to a boil, stirring and scraping up any browned bits. Boil for 1 minute. Stir in the reserved lemon segments and juice, capers and sugar; cook for 30 seconds longer. Add butter and swirl the skillet until it has melted.

  • Spoon sauce over the cutlets, sprinkle with parsley and pepper. Garnish with caper berries, if using.

Nutrition Facts

206 calories; protein 29.7g; carbohydrates 10.4g; dietary fiber 1g; sugars 1.1g; fat 4.9g; saturated fat 1.6g; cholesterol 50.1mg; vitamin a iu 142.9IU; vitamin c 7.7mg; folate 33.3mcg; calcium 12.1mg; iron 2.1mg; magnesium 4.5mg; potassium 68.9mg; sodium 483.5mg; thiamin 0.1mg.

1/2 starch, 4 lean meat, 1 fat

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