Turkey piccata 2016

Prep: 10 mins Cook: 45 mins

Easy

Serves 4

A healthier version of piccata veal, that's gluten free and dairy-free, cooked in a lemon butter sauce and served with crisp baby roast potatoes

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Gluten-free

Nutrition: per serving

  • kcal382
  • fat10g
  • saturates1g
  • carbs29g
  • sugars3g
  • fibre4g
  • protein41g
  • salt0.8g
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Ingredients

  • 3 tbsp oil
  • 750g baby potatoes, larger ones halved
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 turkey breast steaks
  • 2 garlic cloves, finely chopped
  • 3 tbsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 250ml gluten-free chicken stock
  • 1 lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small pack dill, roughly chopped
  • green salad, to serve

Method

  1. Heat oven to 200C/180C fan/ gas 6. Toss the potatoes with 2 tbsp of the oil, season and roast for 40-45 mins.

  2. Heat the remaining oil in a large frying pan. Season the turkey steaks and cook for 2-3 mins each side until cooked through, then remove and set aside. Add the garlic, capers, stock and lemon juice to the pan and bubble for 3-4 mins. Return the turkey to the pan to warm through. Stir in the dill and lemon zest, then serve with the potatoes and salad.

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