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Turkey piccata
PREP: 10 MINS
COOK: 45 MINS
EASY
SERVES 4
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
Healthy
Dairy Free
kcal
382
fat
10g
saturates
carbs
sugars
fibre
protein
salt
1g
29g
0.8g
41g
4g
3g
Nutrition: per serving
Gluten-free
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.
Recipe from Good Food magazine, November 2016
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