Recipe: Turkey Piccata

I was all set to tell you about a comfort food dish that we had last week, but that is being pre-empted after a bite of tonight’s dinner.  Turkey Piccata … 10 minutes to make, 4 grams of fat and full-on flavor.  What more could you want?  One pan, one serving dish, basic ingredients and restaurant-quality deliciousness that you don’t have to feel guilty abou

While I was pulling out the ingredients tonight and starting to cook, Madeline kept bringing over the container of grape tomatoes, one of her favorite things.  She would hand it to me, thump her chest and say “Me!”  I gave her one and she scurried away.  Minutes later, she was back.  “Moy!  Moy!”  (Madeline-speak for more).  She ended up eating half the container before it even made it into the dish.

As soon as I set the meal down on the table, Nick eyed it suspiciously.  “What is this?” he asked, pointing to the capers.

“They’re capers.  Try them.  You might like them.  If you don’t, just push them to the side.”

He asked about the meat.  “Turkey.  You like turkey.  It’s like chicken.  It’s fine.”

“I want leftovers,” he pleaded.  “Banana pancakes.”

“No, this is dinner.  You have to at least try it.”

I left him alone and concentrated on cutting up Madeline’s meat.  Once he was done whining and had picked off the shallots and capers, he actually ate his whole piece.   Go figure.  The pan-roasted tomatoes were a little bit of a challenge, but we settled on two pieces.

Whether you’re looking for a crazyfast weeknight meal, or something new to serve to company, this could be the one for you.  Light, packed with flavor and super simple to make.

Project 365
January 26, 2010, Photo #26

Every weekday morning, nearly without exception, Madeline has the same breakfast. Multi-grain Cheerios. A bowl and a half. She is adamant about doing it all herself, so I’ve found a shallow bowl and a big spoon is the key to the least amount of milk on the floor and Cheerios on the table.

Turkey Piccata
Unidentified magazine clipping, thought it was Shape magazine, but recipe wasn’t on their website

2 lemons
1/3 cup plain breadcrumbs (I used a smidge more)
4 (1/2 inch thick) turkey breast cutlets (1 pound)
olive oil cooking spray
1 pint grape or cherry tomatoes
4 large fresh thyme sprigs
1/2 cup dry white wine
2 tablespoons each minced shallots and drained capers
1 tablespoon unsalted butter

Cut off peel and pith from lemons.  Cut into slices, then cut slices in half; reserve.  Spread breadcrumbs on waxed paper.  Press cutlets into crumbs to coats.

Coat a large nonstick skillet with cooking spray and place over medium-high heat.  Lightly spray cutlets with cooking spray.  Cook 2-1/2 minutes per side or until golden and no longer pink in thickest parts.  Remove to a platter and keep warm.

Add tomatoes and thyme to skillet, raise heat to high, and cook, shaking pan, for 2 to 3 minutes or until tomato skins start to char and split in spots; transfer to platter.

Add wine, shallot, and capers to skillet; boil 1 minute or until wine is reduced by half.  Reduce heat and swirl in butter and reserved lemon slices until butter is emulsified.  Spoon over turkey and serve with tomatoes.

4 servings

Each serving: 220 calories, 4g fat, 29g protein, 15g carb

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