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Turkey Piccata

Yield 2 servings (serving size: about 5 ounces turkey and 2 tablespoons caper mixture)

Ingredients

  • 2 tablespoons lemon juice, divided
  • 3/4 pound turkey breast cutlets
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon olive oil
  • 1/4 cup dry white wine or low-sodium chicken broth
  • 1 tablespoon drained capers
  • 1 1/2 teaspoons chopped fresh parsley

Nutrition Information

  • calories 221
  • caloriesfromfat 0.0 %
  • fat 2 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 43 g
  • carbohydrate 6.9 g
  • fiber 0.6 g
  • cholesterol 68 mg
  • iron 0.0 mg
  • sodium 281 mg
  • calcium 0.0 mg

How to Make It

  1. Drizzle 1 tablespoon lemon juice evenly over cutlets. Combine flour, paprika, and pepper; dredge cutlets in flour mixture.

  2. Heat oil in a medium nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Transfer turkey to a serving platter; set aside, and keep warm.

  3. Combine wine and remaining 1 tablespoon lemon juice in pan; bring to a boil over medium heat, stirring constantly. Add capers, and cook 1 minute. To serve, pour caper mixture over cutlets; sprinkle with parsley.

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