• Active Time 30m
  • Total Time 30m

4 servings

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.

ingredients

  • 1 lemon
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 turkey cutlets (about 1 pound), each cutlet sliced in half across the grain
  • 2 teaspoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon drained capers, rinsed
  • 1/2 teaspoon sugar
  • 2 teaspoons butter
  • 1 tablespoon chopped fresh parsley
  • 12 caper berries for garnish (optional)

directions

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

Combine the flour, salt and pepper in a shallow dish. Lightly dredge the turkey in the flour mixture and pat off any excess. Heat the 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 the garlic to the pan and cook, stirring, for several seconds. Pour in the 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 the butter and swirl the skillet until it has melted.

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

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7657

nutrition information per serving

207 calories; 5g total fat; 2g total saturated fat; 51mg cholesterol; 433mg sodium; 10g carbohydrates; 1g fiber; 30g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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