Turkey Medallions Piccata
Number of Servings: 4
Amount Per Serving
Total Fat: 4 g
Saturated Fat: Cholesterol: 70 mg
Sodium: 162 mg
Total Carbohydrate: 1 g
Dietary Fiber: Protein: 27 g
- 1 pounds turkey, tenderloins, cut into 3/4-inch medallions
- dash salt and black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic, crushed
- 4 teaspoon capers, well drained
- 1 tablespoon lemon juice, freshly squeezed
Preparation time 10mins
Cooking time 15mins
Adapted from keyingredient.com
Gently pound turkey medallions to an even thickness. Pat medallions dry with clean paper towels. Lightly sprinkle each medallion with salt and pepper.
In large nonstick skillet over medium-high heat, heat oil and butter. Add turkey and garlic and sauté for approximately 1 1/2 minutes per side, turning each medallion over when edges have turned from pink to white. Continue cooking medallions until food thermometer reaches 170 degrees F and all centers of medallions are no longer pink.
Remove medallions from pan and sprinkle with capers. Stir lemon juice into liquid in pan and pour over turkey. Serve immediately.