Recipes

• 1 box
  Lilydale^® Turkey Cutlets
• 1/3 cup (75 mL)
  butter
• 2
  garlic cloves, minced
• 1/4 cup (60 mL)
  capers
• 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.