Turkey Piccata

Submitted by pammyowl

"This recipe updates a culinary classic by replacing traditional veal with tender, low-fat turkey breast tenderloin. It's a quick dinner that has just 148 calories per serving!"

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Ready In:: 40mins
Ingredients:: 14
Serves:: 4

ingredients

1 turkey breast tenderloin (13 to 15 ounces)
2 tablespoons all-purpose flour
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon ground black pepper
2 teaspoons olive oil
1 cup reduced-sodium chicken broth
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
2 garlic cloves, minced
¹⁄₂ teaspoon dry mustard
¹⁄₄ cup sliced green onion
lemon peel strip (optional)
sliced green onion (optional)
thin lemon slice (optional)

directions

Split turkey breast tenderloin in half horizontally; cut each half in half crosswise to make 4 portions. Place one of the turkey portion between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey to about 3/8-inch thickness. Remove plastic wrap. Repeat with remaining turkey portions.
In a shallow dish, combine flour, 1/8 teaspoon of the salt, and the pepper. Coat each turkey portion with flour mixture, turning to coat evenly. Shake off excess flour mixture.
In a large nonstick skillet, heat olive oil over medium-high heat. Add turkey portions; cook about 6 minutes or until browned, turning once to brown evenly. Add broth, 2 teaspoons lemon peel, lemon juice, garlic, dry mustard, and remaining 1/8 teaspoon salt to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until turkey is no longer pink and cooking liquid is slightly reduced. Add the 1/4 cup green onions. Cook for 2 minutes more. To serve, transfer turkey to serving plates. If desired, top with lemon peel strips, additional green onions, and lemon slices.
Serve with some of the cooking liquid.

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Reviews

Simple and absolutely delicous! My husband really loved this recipe. The only change I made = using boneless/skinless chicken breasts. I sliced the breasts through the middle so the breast pieces would be thin. The sauce is excellent. I have always made piccata with butter and capers. This version was just as delicious in a different way. I loved the green onions. I'll be making this easy, quick recipe again and again. Made in the memory of pammyowl.

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RECIPE SUBMITTED BY

pammyowl

212

<img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I  am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds  most wonderful man, have an aan amazingly  brilliant child (of course I would say that!).  In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything.  I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively. My rating system; 5 stars= great, had fun making it and will make again 4= made some changes as the recipe needed tweaking 3= probably will not make again I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)

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