Turkey piccata
- Katy Greenwood
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Serves 4
Easy
Prep: 10 mins
Cook: 45 mins
A star rating of 4 out of 5.15 ratingsRate
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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
Dairy-free
Gluten-free
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp oil
-
750g baby potatoes
larger ones halved
-
4 turkey breast steaks
-
2 garlic cloves
finely chopped
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3 tbsp capers
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250ml gluten-free chicken stock
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1 lemon
zested and juiced
-
small pack dill
roughly chopped
-
green salad
to serve
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Nutrition: per serving
-
kcal382
low
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fat10g
low
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saturates1g
-
carbs29g
-
sugars3g
-
fibre4g
-
protein41g
-
salt0.8g
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, November 2016
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A star rating of 4 out of 5.15 ratings
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