Turkey Piccata

by Registered Dietitian, Andrea Holwegner | Apr 30, 2013

Created by the Almond Board of California

Makes 6 servings

What you need:

1 lb. turkey breast slices
1 egg
¼ cup (50 mL) milk
1/3 cup (75 mL) diced roasted almonds, ground
2/3 cup (150 mL) seasoned bread crumbs
¼ cup (50 mL) almond oil
½ cup (125 mL) condensed chicken broth
¼ cup (50 mL) almond oil
½ cup (125 mL) condensed chicken broth
¼ cup (50 mL) lemon juice
1 tbsp. (15 mL) capers
1 tbsp. (15 mL) Dijon mustard
1 tbsp. (15 mL) cornstarch
½ tsp. (2 mL) tarragon, crumbled

How you prepare:

Pound turkey between sheets of waxed paper until very thin. Beat egg and milk together. Combine almonds and crumbs in a flat dish. Dip turkey into egg mixture and then into almond mixture to coat. Sauté over medium high heat in almond oil until golden brown on each side; transfer to warm plate. Add chicken broth, lemon juice, capers, Dijon mustard, cornstarch and tarragon to skillet. Cook, stirring constantly until thickened. Spoon over turkey to serve.

Nutritional Analysis (per serving):

Calories: 339
Fibre: 4 g
Fat: 18 g
Cholesterol: 81mg
Sat Fat: 2.3 g
Sodium: 481 mg
Mono Fat: 11.2 g
Calcium: 156 mg
Poly Fat: 3.2 g
Magnesium: 143mg
Protein: 27 g
Potassium: 836 mg
Carb: 17 g
Vitamin E: 5.1 mg*

* total alpha-tocopherol equivalents

Recipe used with permission from the Almond Board of California. Visit www.almondboard.com for more great recipes.

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