Turkey Piccata (can also be made with chicken, pork or veal)
Portion Size: 3 oz. meat
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 (4oz.) turkey, chicken or pork tenderloins | (cutlets) Thinly slice meat. |
| ½ teaspoon salt | |
| 2 tablespoons olive oil | |
| 4 tablespoons, unsalted butter, divided | |
| ½ cup chopped shallots | (or green onions) |
| 2 cloves garlic, minced | |
| 1 cup low salt chicken broth | |
| 2 teaspoons all-purpose flour | |
| 3 tablespoons capers | |
| ¼ cup lemon juice |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Sprinkle cutlets evenly with salt and pepper. Heat large skillet over medium high heat. | |
| 2 | Add olive oil to pan. Add cutlets and cook on each side until done. Remove cutlets and keep warm | Cook until internal temperature reaches 165 °F. with a 3- minute rest for chicken |
| 3 | Add butter to pan and add shallots and garlic. Sauté 1 minute. | |
| 4 | Increase heat to high and add broth. Bring to boil. | |
| 5 | Add flour and whisk. Bring to boil. Reduce heat. Return cutlets to sauce and heat. | |
| 6. | Remove from heat and add capers and lemon juice. Serve hot. |
Posted in Dinner Entrée, Turkey Dinner Recipes
