Turkey Piccata with Roasted Asparagus

Tender lean turkey breast cutlets sautéed in a zesty lemon-caper pan sauce, accompanied by oven-roasted asparagus spears.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 3
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $5.02/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Carb
• Low-Calorie
• Low-Saturated-Fat
• Low-Sugar
• Low-Fat

Tags

• sauté
• roast
• tangy
• healthy
• classic

Ingredients

• 1.25 pound turkey breast cutlets (pounded to 1/4-inch thickness)
• 1 pound asparagus (trimmed)
• 1 tablespoon olive oil (divided)
• 0.5 cup chicken broth (low-sodium)
• 2 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon capers (drained and rinsed)
• 2 clove garlic (minced)
• 0.5 teaspoon kosher salt (divided)
• 0.25 teaspoon black pepper
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Preheat oven to 400°F. Arrange trimmed asparagus on a baking sheet, toss with 1/2 tablespoon olive oil and 1/4 teaspoon of the kosher salt, and roast for 12 to 14 minutes until tender-crisp.
2. Season turkey breast cutlets on both sides with black pepper and remaining 1/4 teaspoon kosher salt.
3. Heat remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add turkey cutlets and cook for 3 to 4 minutes per side until lightly golden and internal temperature reaches 165°F. Transfer cutlets to a warm platter.
4. Reduce skillet heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth, fresh lemon juice, and drained capers, scraping up any browned bits from the pan. Simmer for 2 to 3 minutes until slightly reduced.
5. Spoon the warm lemon-caper sauce over the turkey cutlets, garnish with chopped fresh parsley, and serve alongside the roasted asparagus.

Nutrition (per serving)

• Calories: 327
• Protein: 49 g
• Carbohydrates: 7.2 g
• Fat: 9.7 g
• Fiber: 3.9 g
• Sodium: 761 mg
• Saturated Fat: 3.2 g
• Sugar: 3.9 g
• Cholesterol: 142 mg