Turkey Piccata

A healthful version of a classic meal.

The enticing aroma of this elegant entrée sets the stage for a great meal. Turkey is a healthful -- and less expensive -- substitute for veal in this classic recipe that is high in protein and low in both fat and carbohydrates.

Cooking Time: 8 minutes
Number of Servings: 4
Preparation Time: 10 minutes

You Will Need
1 tablespoon olive oil
4 turkey cutlets (4 ounces each)
2 tablespoons flour
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 teaspoon grated lemon peel
1 cup reduced-sodium, fat-free chicken broth
1 teaspoon cornstarch blended with 1 tablespoon water
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

What to Do
1. Heat oil in a large nonstick skillet over medium heat. Dredge turkey in flour, shaking off excess. Sauté turkey until golden brown and cooked through, about 2 minutes per side. With tongs or a slotted spoon, transfer turkey to a plate; cover loosely with foil to keep warm.

2. Add garlic to pan and cook, stirring, until tender, about 1 minute. Add lemon juice, lemon peel, and chicken broth to pan; bring to a boil. Boil 1 minute.

3. Stir in cornstarch mixture and capers; cook until slightly thickened, about 1 minute. Stir in parsley. Spoon sauce over turkey and serve immediately.

Per serving: Calories 185, fat 4 g, saturated fat 1 g, cholesterol 70 mg, sodium 178 mg, carbohydrate 6 g, fiber 0.5 g, protein 30 g.

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“ Bring on the vitamin C! In addition to citrus, good sources include broccoli, green and red peppers, and cantaloupe. ”

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