Turkey piccata with mesclun salad

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PREP TIME

20 min

TOTAL TIME

30 min

Serves

4

Turkey piccata with mesclun salad

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
  • 31 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 18 g,
  • Fibre
  • 1 g,
  • Sodium
  • 502 mg.
  • Excellent source of
  • vitamin A