This turkey piccata is rich, creamy, and shockingly, only 275 per serving! The recipe is made in partnership with the National Turkey Federation.
As of today, we’re 32 days out from the wedding and like a couple of cliches, Daniel and I are in the home stretch of Operation Shedding for the Wedding (and honeymoon). I’ll be the first to admit that it hasn’t been easy or perfect, but especially in the past two months, we’ve really found our groove with eating well and working out consistently. We’re happy that our new house has a big, finished basement where we could start a home gym. Food-wise, we’ve been focused on eating at home as often as we can and making meals on the simpler side, usually consisting of a lean protein (grilled, sauteed, or roasted) and two different veggie sides—to keep things light but still interesting. Daniel has eaten low carb for years, and in turn, so have I for the most part, with the exception of traveling, holidays, etc.
This turkey piccata was a recent favorite of ours. It’s shockingly rich and flavorful for only 275 calories per serving. And if you choose to serve it over cauliflower rice like we did (perfect for sopping up that delicious sauce), the meal will be completely filling and won’t run you more than 400 calories max.
My piccata is similar to traditional recipes, with a few tweaks. First and most obvious, I used turkey breast here (very thinly sliced into cutlets) because turkey is a great lean protein option and it’s so mild in flavor that it absorbs other flavors really well, which works really well here, with the lemon, garlic, white wine, and fresh parsley. Second, I coated the turkey cutlets in finely ground almond flour—also called almond meal on some packaging—instead of breadcrumbs, which helped me cut down on simple, refined carbs and boosted the protein and fiber for the dish (almonds are rich in both).
Third, I skipped the butter altogether and chose to brown the cutlets and saute the shallots and garlic entirely in olive oil. I don’t have anything against butter to be honest, but omitting it does eliminate some saturated fat. And lastly, to help thicken up the lemon white wine sauce, I stirred in an ounce of light cream cheese. It worked like a charm, turning the already delicious, bright and sweet pan sauce into something richer and velvetier.
Lighter Creamy Turkey Piccata
- 1 pound turkey breast cutlets very thinly sliced turkey breasts
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup finely ground almond flour
- 4 teaspoons extra virgin olive oil
- 1 shallot thinly sliced
- 2 garlic cloves minced
- ½ cup dry white wine
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 ounce ⅓-less-fat cream cheese
- 2 tablespoons capers drained
- 2 tablespoons chopped fresh flat-leaf parsley
- Lemon wedges or thinly sliced lemon rounds for garnish
- Season turkey cutlets on both sides with salt and pepper. Place the almond flour in a wide, shallow bowl. Dredge the cutlets in the almond flour, turning and pressing to lightly coat each side.
- In a large skillet, heat 1 ½ teaspoons of the olive oil over medium high heat. Add half of the cutlets (or as many as will fit), and cook until browned and cooked through, about 3 minutes per side.
- Transfer the cooked cutlets to a plate. Add another 1 ½ teaspoons of olive oil to the skillet and cook the remaining cutlets, transferring them to the plate with the other cooked cutlets once browned. Add the remaining 1 teaspoon of olive oil to the skillet, along with the sliced shallots and garlic and cook, stirring constantly, for 45 seconds. Add the wine and bring the pan to a simmer, scraping up the crispy bits on the bottom of the pan.
- Let the wine simmer until reduced by half, about 2 minutes. Add the chicken broth and bring to a simmer; cook 2 minutes. Add lemon juice.
- Stir in the cream cheese until smooth (it will take a minute to work it into the sauce). Return the turkey cutlets to the pan, spoon the sauce over them, and top with capers, fresh parsley, and lemon slices.