Turkey piccata is amazingly rich in flavor and only 275 calories per serving.
This pickata is similar to the traditional recipe with a few modifications. First, instead of chicken or veal, turkey breast is used, very thinly sliced (like for chops). Turkey is a great option for lean protein, and is so mild that it absorbs other flavors well, such as lemon, garlic, white wine, and fresh parsley.
Second, instead of breadcrumbs, coating the turkey with chopped almond flour will help cut down on refined carbs.
Third, fry the meat, shallots and garlic in olive oil. And finally, light cream cheese works like a charm in the sauce, making it richer and more velvety.
Ingredients:
A pound of turkey breast (chopped)
1/4 tsp salt
1/4 tsp ground black pepper
1/3 cup ground almonds (flour)
3 tsp olive oil
1 chopped shallots
2 cloves of garlic, minced
1/2 cup dry white wine
1 cup chicken stock
2 tbsp. l. lemon juice
30 grams of cream cheese
2 tbsp. l. capers
2 tbsp. l. chopped fresh parsley
Thinly sliced lemon wedges for garnish
Instructions:
- Season the sliced turkey with salt and pepper on both sides. Place almond flour in a wide, shallow bowl. Dip the meat in almond flour on each side.
- In a skillet, heat 2 teaspoons of olive oil over medium heat. Add the turkey and cook until tender, about 3 minutes on each side. Transfer the cooked meat to a plate.
- Add the remaining teaspoon of olive oil to the pan, and fry the chopped shallots and garlic, stirring constantly, for 45 seconds. Add wine and bring to a boil, simmer for about 2 minutes. Then pour the chicken broth and bring to a boil again, cook for 2 minutes. Add lemon juice. Stir the cream cheese until smooth and place in the sauce. Transfer from a frying pan to a container.
- Put the prepared turkey meat in the same pan, pour over the sauce, add capers, fresh parsley and lemon slices on top.
