Turkey Piccata
Print

Turkey Piccata

This take on a classic Italian recipe is great for lovers of tender, breaded poultry. This turkey tenderloin is gently simmered with lemon pepper in a light wine sauce. Under 500 calories per serving.
 
 

Makes 4 servings 4
Prep time Under 15 minutes PTM
Total time Less than 1 hour PTM
Rate this Recipe
(0) Rating
Reviews

Nutritional Information

Calories 390 Fat 12g
Protein 24g Cholesterol 45mg
Carbohydrates 43g Sodium 440mg
Fiber 2g Saturated Fat 3.5g
Sugars 4g

Ingredients

½ (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin

¼ cup all-purpose flour

1 teaspoon lemon pepper seasoning

2 tablespoons olive oil

6 ounces whole wheat angel hair pasta

½ cup dry white wine

2 cloves garlic, minced

1 cup reduced sodium fat-free chicken broth

2 tablespoons lemon juice

½ cup milk

1 tablespoon unsalted butter

1 sprig fresh parsley, chopped

4 lemon wedges, for garnish, if desired

Directions

STEP 1: Cut turkey tenderloin into ¼-inch thick medallions and place between two pieces of plastic wrap. Gently pound to ⅛-inch thickness with a meat mallet or rolling pin. In pie plate, combine flour and lemon pepper seasoning. Set one tablespoon of flour mixture aside for later. Dip turkey in flour mixture to coat.

STEP 2: Heat oil in large skillet over medium-high heat. Add turkey and cook for 1-1½ minutes on each side and until temperature reaches 165°F as measured by a meat thermometer. Always cook to well-done. Remove turkey from pan. Set aside and cover. Repeat as necessary with remaining turkey until all are cooked.

STEP 3: Meanwhile, cook pasta as specified on the package. Drain and set aside. Simmer wine and garlic in skillet until the wine has reduced to about half the amount. Whisk in chicken broth and the remaining tablespoon of flour. Add lemon juice. Simmer for five minutes or until slightly thickened. Whisk in milk and butter. Toss together cooked pasta and sauce.

STEP 4: Divide pasta among four plates. Top with turkey cutlets, drizzle with any extra sauce, and sprinkle with fresh parsley. Garnish with lemon wedges.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

Reviews of This Recipe

0 comments
Follow us on Facebook YouTube YouTube YouTube YouTube

Recipe Video

Close