Grilled Turkey Piccata

Try making this Italian specialty with boneless chicken breasts in place of the turkey tenderloin steaks.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Grill: 12 mins to 15 mins
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Grilled Turkey Piccata
Ingredients
2
lemons
4
teaspoons olive oil
2
teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
4
1/2-inch-thick turkey breast tenderloin steaks (about 1-1/4 to 1-1/2 pounds)
1
tablespoon drained capers
1
Directions
  1. Finely shred enough peel from one of the lemons to make 1 teaspoon; set aside. Halve and squeeze the juice from that lemon (should have about 3 tablespoons); set aside. Cut the other lemon into very thin slices; set aside.
  2. For rub, in a small bowl combine the shredded lemon peel, 2 teaspoons of the olive oil, the rosemary, salt, and pepper. Sprinkle the mixture evenly over both sides of turkey steaks; rub in with your fingers.
  3. For a charcoal grill, grill turkey on the rack of an uncovered grill directly over medium coals for 6 minutes. Arrange lemon slices on top of turkey, overlapping if necessary. Cover and grill for 6 to 9 minutes more or until turkey is no longer pink (170 degree F). (For a gas grill, preheat gas grill. Reduce heat to medium. Place turkey on the grill rack over heat. Cover and grill as above.)
  4. Meanwhile, in a small saucepan combine the remaining olive oil, the lemon juice, and the capers. Heat through.
  5. Remove turkey steaks to a serving platter. Drizzle with the warm caper mixture. Sprinkle with parsley. Makes 4 servings.
From the Test Kitchen
*

If you cant find turkey tenderloin steaks at your local grocery store, buy whole turkey tenderloins; then cut them horizontally into 1/2-inch-thick slices.

Nutrition Facts (Grilled Turkey Piccata)
    Per serving:
  • 159 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 71 mg chol.,
  • 269 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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