Turkey piccata (eating well)

4 Servings

Ingredients

Quantity Ingredient
1 Lemon
⅓ cup All-purpose flour; for dredging
½ teaspoon Salt
½ teaspoon Black pepper
1 pounds Turkey breast cutlets; *see directions
2 teaspoons Olive oil
1 Clove garlic; minced
½ cup Low sodium chicken broth; defatted
1 tablespoon Large capers; rinsed
½ teaspoon Sugar
2 teaspoons Whipped butter; or substitute
1 tablespoon Chopped fresh parsley
2 cups Cooked barley
2 cups Broccoli; steamed

Directions

FOR SERVING

CUTLETS: skinless, boneless turkey breast portions, cut into cutlets; each cutlet cut in half for 8 pieces.

1. With a sharp knife, remove skin and white pith from lemon and discard.

Working over a bowl, cut lemon segments from their surrounding membranes.

Chop segments coarsely and reserve with the juice.

2. In a shallow dish, combine flour, salt and pepper. Lightly dredge turkey in flour mixture, shaking off excess. In a large nonstick skillet, heat oil over medium-high heat. Add turkey and cook until golden brown on the outside and no longer pink inside, 2 to 3 minutes per side. Transfer to a platter and keep warm.

3. Add garlic to the skillet and cook, stirring, for several seconds. Add chicken broth and bring to a boil, stirring and scraping up any browned bits. Cook for 1 minute. Stir in reserved lemon segments and juice, capers and sugar; cook for 30 seconds. Add butter.

4. Spoon sauce over turkey; sprinkle with parsley and a grinding of black pepper. Serve immediately.

PER SERVING: 190 calories: 27 grams protein; 5 grams fat (1.7 grams saturated fat); 8 grams carbohydrate: 760 mg sodium; 76 mg cholesterol: 0 grams fiber.

NOTES: Turkey Piccata is classic, quick and just under 200 calories. MAKE IT A MEAL: Serve with ½ cup barley and ½ cup steamed broccoli; include a few leaves. Total 315 cals.

:>Recipe from article "Calorie Count Down" by Elizabeth Hiser. >Edited for Eat-Lowfat Mailing List by Pat Hanneman (kitpath) Recipe by: Elizabeth Hiser for Eating Well, Mar98 Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 21, 1998

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