Turkey Piccata with Charred Aglio e Olio Penne

I bought all these healthy things at the supermarket with no big plans on what to do with them.  One of them I wasn't very excited about was turkey breast cutlets.  They look just like boneless chicken breasts.

But it's hot, and who wants to eat turkey?!?

I figured I'd make some simple plain dish that wasn't very exciting just so I can fell healthier and good about myself for eating a healthier meat. 

But guess what......?!

I made this turkey piccata that is TO DIE FOR!  I mean, it's good.  It's healthy.  

And the Boyfriend put it in the Top 5 Meals I Ever Made.

Just ever-so-lightly breaded, in a savory lemony caper sauce.

So easy and fast to make.  And you couldn't even tell it was turkey!

Turkey Piccata with Charred Penne

You Will Need:

For the Turkey Piccata:  

1 package turkey breast cutlets (there will be 3 breasts in a package)

1/2 cup all-purpose flour

1/4 tsp salt

1/4 tsp pepper

2 tbsp butter

Extra-Virgin Olive Oil

1/3 cup lemon juice (juice from about one and a half lemons, remaining half cut in wedges for garnish)

1/3 cup beef stock (that's right, I said beef)

1/4 cup brined capers (if you buy a jar of capers they are already brined.  Just be sure to rinse them before adding them to the dish

Start by cooking penne with garlic and olive oil,  (recipe follows)

1. Butterfly the turkey breasts.  This is a good step-by-step instruction if you need a little help: Butterflying Meat.  I did not pound the turkey breast, as it was very very thin after I butterflied it.  I did, however, cut the breasts in half to make smaller pieces to fry.

2. In a bowl, mix together the flour, salt and pepper. Dredge the turkey breast in the flour mixture.  You only want to lightly bread them, don't cake the flour on.  Shake off excess flour and set aside.

3. Coat a large skillet with extra-virgin olive oil, about 5 tbsp depending on the size of your skillet.  The oil should not cover the turkey breast when you place it in the skillet. Heat until hot but not smoking.  When it's ready a drop of water should sizzle in the oil.  Add 1/2 of the turkey cutlets.  Do not overcrowd them in the pan.  Cook about 2 minutes per side.  Remove and add the remaining turkey cutlets.

4. After removing the last turkey breasts, pour the lemon juice, stock, butter and capers into the skillet.  Bring to a boil, stirring often, and cook about 5 minutes or until reduced by half.

5. Add the turkey breasts back to the skillet (you can add all of them this time).  Cook turkey in the piccata sauce for about 5 more minutes, flipping once. 

6. Place turkey on serving platter, and spoon most of the sauce on top.  Reserve a small amount in the pan (just a spoonful or so- not much) and turn up heat to med high. Add the penne and do not stir for a minute.  The penne should blacken slightly.  Stir once and cook another 2 minutes or until charred.

7. Assemble your dinner and enjoy!  Don't forget to add a fresh vegetable!

For the Penne:

1/2 14.5 ounce box penne, boiled to al dente (about 12 minutes)
 (I used Wegmans Super Pasta Penne- has whole grains, protein and nutrients)
3 large garlic cloves, minced
1/3 cup Extra Virgin Olive Oil
Salt

1. Boil penne for 12 minutes in salted water. Pour in colander, run under cold water, and drain.

2. In a bowl, toss the penne with the olive oil and garlic.  Lightly season with salt and pepper. Let cool.

 

Some other favorite recipes:

Zucchini Spaghetti with Spring Vegetables
Quick Fish Provencal