Turkey Piccata {with Mushroom & Spinach Couscous}
Ingredients
For the piccata...
- 1 24 oz. Jennie-O All Natural Turkey Breast Tenderloin cut into 12 pieces
- 2 egg whites
- 3/4 cup Italian seasoned bread crumbs
- Freshly cracked pepper
- 2 Tbl. olive oil
For the pan sauce...
- 3 Tbl. butter
- 1 cup chicken broth
- 1/4 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
Instructions
For the piccata...
- Preheat oven to 250 degrees.
- 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.
- 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...
- Wipe out any crumbs from sauté pan, then bring ingredients to gentle boil for 1 minute.
To serve...
- Place two turkey piccata pieces on each plate, with serving of couscous. Spoon sauce over turkey. Serve with lemon slices.