Turkey piccata
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Turkey piccata

By Katy Greenwood

A healthier version of piccata veal, that's gluten free and dairy-free, cooked in a lemon butter sauce and served with crisp baby roast potatoes

  • Prep:10 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 382
  • fat 10g
  • saturates 1g
  • carbs 29g
  • sugars 3g
  • fibre 4g
  • protein 41g
  • salt 0.8g

Ingredients

  • 3 tbsp oil
  • 750g baby potatoes, larger ones halved
  • 4 turkey breast steaks
  • 2 garlic cloves, finely chopped
  • 3 tbsp capers
  • 250ml gluten-free chicken stock
  • 1 lemon, zested and juiced
  • small pack dill, roughly chopped
  • green salad, to serve

Method

  1. Heat oven to 200C/180C fan/ gas 6. Toss the potatoes with 2 tbsp of the oil, season and roast for 40-45 mins.

  2. Heat the remaining oil in a large frying pan. Season the turkey steaks and cook for 2-3 mins each side until cooked through, then remove and set aside. Add the garlic, capers, stock and lemon juice to the pan and bubble for 3-4 mins. Return the turkey to the pan to warm through. Stir in the dill and lemon zest, then serve with the potatoes and salad.

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