Turkey piccata with mesclun salad
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- Prep Time20 mins
- Total Time30 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
3 tbsp olive oil, divided
1 tbsp white-wine vinegar
1/4 tsp salt, divided
1/4 tsp pepper, divided
500 g turkey scaloppini
2 tbsp capers
2 garlic cloves, minced
1 zested lemon, thinly sliced into rounds
1 cup low-sodium chicken broth
1 tbsp lemon zest
2 tbsp butter, cubed
227 g mesclun salad mix
Instructions
WHISK 2 tbsp oil with vinegar and 1/8 tsp each salt and pepper in a large bowl. Set aside.
SPRINKLE turkey with remaining 1/8 tsp salt and pepper. Heat remaining 1 tbsp oil in a large non-stick frying pan over medium-high. Add 4 pieces of turkey and cook until just golden, 1 to 2 min per side. Remove to a platter and cover with foil to keep warm. Repeat with remaining turkey, adding more oil, if needed.
ADD capers, garlic and lemon slices to pan. Cook for 30 sec. Add broth and reduce heat to medium. Gently boil until reduced to 1/2 cup, about 5 min. Stir in lemon zest and butter. Return scallopini to sauce and warm through, 30 sec. Add mesclun to dressing, toss and serve with turkey.
How to spatchcock a chicken
Nutrition (per serving)
Calories 303, Protein 31g, Carbohydrates 4g, Fat 18g, Fibre 1g, Sodium 502mg.
Excellent source of vitamin A .
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