Turkey Piccata

[quicklook-recipe prep_time=”10 min” cook_time=”8 min” serves=”4″ details=”” ]

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.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”18 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Stir in cornstarch mixture and capers; cook until slightly thickened, about 1 minute. Stir in parsley. Spoon sauce over turkey and serve immediately.[/step-item] [/step-list-wrapper]

[nutrition-info calories=”185″ calories_fat=”” fat=”4g” sat_fat=”1g” choles=”70mg” sodium=”178mg” carbs=”6g” sugars=”” protein=”30g” fiber=”0.5g”]

[/nutrition-info]

Originally Published in Reader's Digest