Turkey Piccata {with Mushroom & Spinach Couscous}
Serves: 6
For the piccata...
  • 1 24 oz. Jennie-O All Natural Turkey Breast Tenderloin, cut into 12 pieces
  • 2 egg whites
  • ¾ cup Italian seasoned bread crumbs
  • Freshly cracked pepper
  • 2 Tbl. olive oil
For the pan sauce...
  • 3 Tbl. butter
  • 1 cup chicken broth
  • ¼ cup white wine
  • 2 Tbl. fresh lemon juice
  • 2-3 Tbl. capers
  • Fresh lemony thyme & sage (finely chopped or dried)
To serve...
  • Mushroom & Spinach Couscous
  • Lemon slices
For the piccata...
  1. Preheat oven to 250 degrees.
  2. Pound turkey pieces to ¼” thickness (between plastic wrap). Dip pieces in egg white then dredge in bread crumbs. Chill before cooking to set crumbs.
  3. Spray sauté pan with cooking spray and add just enough olive oil to coat pan. Brown over med heat (keep in warm oven while making sauce).
For the pan sauce...
  1. Wipe out any crumbs from sauté pan, then bring ingredients to gentle boil for 1 minute.
To serve...
  1. Place two turkey piccata pieces on each plate, with serving of couscous. Spoon sauce over turkey. Serve with lemon slices.
Recipe by Lemony Thyme at http://www.lemonythyme.com/turkey-piccata/