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.

  • 1 box
  • 1/3 cup (75 mL)
  • 2
    garlic cloves, minced
  • 1/4 cup (60 mL)
  • 1 tsp (5 mL)
    lemon zest
  • 1/4 tsp (1 mL)
    red pepper flakes
  • 1/2 cup (125 mL)
    sodium reduced chicken broth
  • 1/4 cup (60 mL)
    lemon juice
  • 1/2 tsp (2 mL)
    ground black pepper
  • Roasted Veggies:
  • 1 lb (500 g)
    carrots, cut into 1/2 inch (1 cm) sticks
  • 1/2 lb (250 g)
    green beans, washed and trimmed
  • 2 tbsp (30 mL)
    olive oil
  • 1/4 tsp (1 mL)
    each salt and pepper
  1. 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.
  2. 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.
  3. 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.
  4. 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


PREP TIME: 10 minutes

COOK TIME: 25 minutes

TOTAL TIME: 35 minutes

Products in this Recipe