Turkey Piccata

Ingredients

• 40 cherry tomatoesNutrition
• 1 tbsp unsalted butterNutrition
• 16 oz turkey breast cutletsNutrition
• 2 lemonsNutrition
• 1 tsp leaves thymeNutrition
• 2 tbsps drained capersNutrition
• 2 tbsps chopped shallotsNutrition
• 4 fl oz white wineNutrition
• 1/3 cup plain breadcrumbsNutrition

Directions

1. 1Cut off peel and pith from lemons. Cut into slices, then cut slices in half; reserve.
2. 2Spread breadcrumbs on waxed paper. Press cutlets into crumbs to coat.
3. 3Coat a large non-stick skillet with cooking spray and place over medium-high heat. Lightly spray cutlets with cooking spray.
4. 4Cook 2 1/2-minutes per side or until golden and no longer pink in thickest parts. Remove to a platter and keep warm.
5. 5Add tomatoes and thyme to skillet, raise heat to high, and cook, shaking pan, for 2 to 3 minutes or until tomato skins start to char and split in spots; transfer to platter.
6. 6Add wine, shallot, and capers to skillet; boil 1 minute or until wine is reduced by half.
7. 7Reduce heat and swirl in butter and reserved lemon slices until butter is emulsified.
8. 8Spoon over turkey and serve with tomatoes.

Nutrition per serving

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