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Turkey Medallions Piccata


Number of Servings: 4
Amount Per Serving
Calories: 150
Total Fat: 4 g
Saturated Fat: Cholesterol: 70 mg
Sodium: 162 mg
Total Carbohydrate: 1 g
Dietary Fiber: Protein: 27 g

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  • 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


Servings 4
Preparation time 10mins
Cooking time 15mins
Adapted from


Step 1

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.

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