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Turkey piccata

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
  • Serves 4
  • Easy
  • Calories 382
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 3
  • Protein 41
  • Fat 10
  • Fibre 4
  • Salt 0.8

Nutrition per serving

  • Calories 382
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 3
  • Protein 41
  • Fat 10
  • Fibre 4
  • Salt 0.8

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.