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Turkey Piccata (eating Well)

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Eat-lf mail, Poultry	4	Servings

INGREDIENTS

1		Lemon
1/3	c	All-purpose flour, for
		dredging
1/2	t	Salt
1/2	t	Black pepper
1	lb	Turkey breast cutlets, *see
		directions
2	t	Olive oil
1		Clove garlic, minced
1/2	c	Low sodium chicken broth
		defatted
1	T	Large capers, rinsed
1/2	t	Sugar
2	t	Whipped butter, or
		substitute
1	T	Chopped fresh parsley
2	c	Cooked barley
2	c	Broccoli, steamed

INSTRUCTIONS

CUTLETS: skinless, boneless turkey breast portions, cut into cutlets;
each cutlet cut in half for 8 pieces.  With a sharp knife, remove skin
and white pith from lemon and discard.  Working over a bowl, cut lemon
segments from their surrounding  membranes. Chop segments coarsely and
reserve with the juice. In a  shallow dish, combine flour, salt and
pepper. Lightly dredge turkey  in flour mixture, shaking off excess. In
a large nonstick skillet,  heat oil over medium-high heat. Add turkey
and cook until golden  brown on the outside and no longer pink inside,
2 to 3 minutes per  side. Transfer to a platter and keep warm. Add
garlic to the skillet  and cook, stirring, for several seconds. Add
chicken broth and bring  to a boil, stirring and scraping up any
browned bits. Cook for 1  minute. Stir in reserved lemon segments and
juice, capers and sugar;  cook for 30 seconds. Add butter. Spoon sauce
over turkey; sprinkle  with parsley and a grinding of black pepper.
Serve immediately.  PER SERVING: 190 calories: 27 grams protein; 5
grams fat (1.7 grams  saturated fat); 8 grams carbohydrate: 760 mg
sodium; 76 mg  cholesterol: 0 grams fiber.  NOTES: Turkey Piccata is
classic, quick and just under 200 calories.  MAKE IT A MEAL: Serve with
1/2 cup barley and 1/2 cup steamed  broccoli; include a few leaves.
Total 315 cals.  :>Recipe from article "Calorie Count Down" by
Elizabeth Hiser.  >Edited for Eat-Lowfat Mailing List by Pat Hanneman
(kitpath)  Recipe by: Elizabeth Hiser for Eating Well, Mar98  Posted to
EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb  21, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 568 Calories From Fat: 64 Total Fat: 7.3g Cholesterol: 52.3mg Sodium: 1456.8mg Potassium: 826.5mg Carbohydrates: 94.8g Fiber: 16.7g Sugar: 5.8g Protein: 33.1g