Recipes
Turkey Piccata
With a buttery lemon and caper sauce, this yummy turkey piccata served over roasted veggies makes an impressive quick and easy dinner for entertaining family or friends.
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1 box
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1/3 cup (75 mL)butter
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2garlic cloves, minced
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1/4 cup (60 mL)capers
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1 tsp (5 mL)lemon zest
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1/4 tsp (1 mL)red pepper flakes
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1/2 cup (125 mL)sodium reduced chicken broth
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1/4 cup (60 mL)lemon juice
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1/2 tsp (2 mL)ground black pepper
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Roasted Veggies:
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1 lb (500 g)carrots, cut into 1/2 inch (1 cm) sticks
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1/2 lb (250 g)green beans, washed and trimmed
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2 tbsp (30 mL)olive oil
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1/4 tsp (1 mL)each salt and pepper
- Turkey Piccata: Cook Lilydale® Turkey Cutlets according to package directions. Melt butter in skillet set over medium heat; cook for 3 to 5 minutes or until browned. Add garlic; cook for about 1 minute or until softened.
- Stir in capers, lemon zest and red pepper flakes; cook for 1 minute. Stir in broth, lemon juice and pepper; bring to boil. Cook for 3 to 5 minutes or until thickened slightly. Stir in parsley.
- Roasted Veggies: Preheat oven to 425˚F (220˚C). Toss together carrots, green beans, olive oil, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet; bake for 8 to 10 minutes or until golden and tender.
- Arrange veggies on serving platter. Top with cooked Lilydale® Turkey Cutlets . Spoon sauce over top.
Substitute asparagus or broccoli florets for green beans if desired.
Recipe Overview
SERVES: 4
PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 35 minutes