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Turkey Piccata with Buttery Green Peas

  • 4 Servings
  • 15 mins or less Prep Time
  • 30 mins or less Total Time

Ingredients

  • 1 tbsp. unsalted butter
  • 2 tbsp. minced white or yellow onion
  • 2 cups fresh or frozen sweet or baby green peas
  • 2 tbsp. water
  • 1/4 tsp. salt
  • 1/4 tsp. freshly grated lemon zest
  • 1 package Boneless Breast Scallopini, about 1 pound
  • Salt
  • Freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1 tbsp. olive oil (less if using a nonstick pan)
  • 2 tbsp. unsalted butter, divided
  • 1/3 cup dry white wine
  • 1 tbsp. minced fresh parsley
  • 1/2 fresh lemon, cut into slices
  • Freshly ground black pepper
  • Roasted potatoes (optional side dish)

Serving Size About 3 oz. cooked turkey, 1 TB sauce and 1/2 cup peas
Amount Per Serving
Calories 330
Calories from Fat 120
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 390mg 16%
Total Carbohydrates 21g 7%
Dietary Fiber 4g 16%
Sugars 4g
Protein 30g
Vitamin A 40%
Vitamin C 20%
Calcium 6%
Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

  • Step 1

    Melt butter in a large skillet over medium-high heat. Add onion and cook, stirring, until soft but not brown, about 3 minutes.

  • Step 2

    Add peas, water and salt, and bring to a simmer. Reduce heat to medium-low, cover skillet and simmer just until tender, about 3 minutes. Stir in the lemon zest and set aside.

  • Step 3

    Sprinkle the flour on a large plate and season with salt and pepper.

  • Step 4

    Dredge scallopini in flour. Shake off the excess flour. Set aside.

  • Step 5

    In a large skillet over medium heat, heat olive oil and a teaspoon of butter. Once hot, add the turkey scaloppini and cook, browning on each side, about 2 minutes total. Remove to a clean plate.

  • Step 6

    Cook turkey in batches, adding more butter as necessary.

  • Step 7

    Once all turkey is cooked, lower the heat and add wine and lemon slices to the skillet. Deglaze the pan and simmer until slightly reduced, about 2 minutes. Add any remaining butter and the turkey, coating each piece with the pan sauce.

  • Step 8

    Place turkey on a clean platter, sprinkle with parsley, season to taste with pepper, and serve with peas and roast potatoes. Garnish with capers if desired.

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