Advertisement

Turkey piccata with mesclun salad

0

  • Prep Time20 mins
  • Total Time30 mins
  • Makes4 servings
Turkey piccata with mesclun salad

Photo, Erik Putz.

Chatelaine Triple Tested

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 .

Advertisement
Advertisement
Advertisement
Advertisement