Turkey piccata

    20 min

    Friends coming to supper on a week night? Versatile turkey breast to the rescue! In this case, the turkey is cooked like veal escalopes, in a classic garlic and lemon sauce with capers. You'll have dinner ready in the time it takes to set the table.

    8 people made this

    Serves: 4 

    • 1 tbsp olive oil
    • 4 turkey escalopes, 115g (4oz) each
    • 2 tbsp plain flour
    • For the sauce
    • 2 garlic cloves, finely chopped
    • 1 tsp grated lemon zest
    • 4 tbsp lemon juice
    • 225ml (8fl oz) low-sodium chicken stock
    • 1 tsp cornflour blended with 1 tbsp water
    • 2 tsp capers, rinsed and drained
    • 2 tbsp chopped parsley

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the oil in a large nonstick frying pan over medium heat. Dredge the turkey in flour, shaking off the excess. Sauté the turkey for about 2 minutes on each side or until golden brown and cooked through. With tongs or a slotted spoon, transfer the turkey to a plate; cover loosely with foil to keep warm.
    2. Add the garlic to the pan and cook, stirring, for 1 minute. Add the lemon zest, lemon juice and chicken stock to the pan and bring to the boil. Boil for 1 minute.
    3. Stir in the cornflour mixture and capers, and simmer for 1 minute or until slightly thickened. Stir in the parsley. Serve the turkey with the sauce spooned on top.

    Some more ideas

    *One way to increase the flavour of lean meat is to coat it lightly with flour before sautéing. The turkey finishes up tender and juicy, with a tempting golden crust.
    *Chicken and veal escalopes are also delicious prepared piccata style.
    *Serve this dish with brown rice tossed with slivered almonds and with steamed broccoli. Poached plums would be perfect for dessert.

    Health points

    Not only does lemon zest enhance flavour, but its high vitamin C content is a potent antioxidant.

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