Turkey Piccata

Quick look

  • prep 10 min    cook 8 min
  • serves 4

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.


  • 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

    How to make it  18 minutes

  • 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.

Nutritional Information(per serving)

  • Calories: 185
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 70mg
  • Sodium: 178mg
  • Carbs: 6g
  • Protein: 30g
  • Fiber: 0.5g

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