Turkey Piccata

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This recipe updates a culinary classic by replacing traditional veal with tender, low-fat turkey breast tenderloin. It's a quick dinner that has just 148 calories per serving!!

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Steps

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Split turkey breast tenderloin in half horizontally.

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Cut each half in half crosswise to make 4 portions.

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Place one of the turkey portion between two pieces of plastic wrap.

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Using the flat side of a meat mallet , lightly pound turkey to about 3 / 8-inch thickness.

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Remove plastic wrap.

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Repeat with remaining turkey portions.

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In a shallow dish , combine flour , 1 / 8 teaspoon of the salt , and the pepper.

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Coat each turkey portion with flour mixture , turning to coat evenly.

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Shake off excess flour mixture.

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In a large nonstick skillet , heat olive oil over medium-high heat.

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Add turkey portions.

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Cook about 6 minutes or until browned , turning once to brown evenly.

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Add broth , 2 teaspoons lemon peel , lemon juice , garlic , dry mustard , and remaining 1 / 8 teaspoon salt to skillet.

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Bring to boiling.

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Reduce heat.

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Simmer , uncovered , about 10 minutes or until turkey is no longer pink and cooking liquid is slightly reduced.

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Add the 1 / 4 cup green onions.

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Cook for 2 minutes m.

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Ingredients

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turkey breast tenderloin, all-purpose flour, salt, ground black pepper, olive oil, reduced-sodium chicken broth, lemon peel, lemon juice, garlic cloves, dry mustard, green onion, lemon peel strip, lemon slice