Turkey breast cutlets or
chops sauteed with olive oil, fennel, carrots, red onion, zucchini
and lime.
Turkey &
Vegetable Lime Piccata
3 tablespoons extra virgin olive oil,
divided use
1 large bulb fennel, trimmed, cut into slivers
3 large carrots, cut into slivers
1 medium red onion, cut into slivers
1/2 teaspoon salt
2 medium zucchini, cut into slivers
1 1/4 pound Honeysuckle White® Breast
Cutlets
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon thyme
1 large lime
1/3 cup water
Chicken base as needed, (optional) (with vegetables as they cook)
In a nonstick 12-inch
skillet, heat 2 tablespoons of the olive oil over medium-high
heat; add fennel, carrots, onion, and salt; cook, stirring occasionally,
until vegetables are almost tender. Stir in zucchini; cook until
vegetables are tender. Transfer this mixture to a bowl.
Cut turkey cutlets or
chops in half horizontally, and pound to 1/8-inch thickness.
Sprinkle with pepper, thyme, and 1/2 teaspoon salt.
In the same skillet, heat
remaining 1 tablespoon olive oil over medium-high heat. Add turkey,
a few pieces at a time, and cook 2 to 3 minutes, until turkey
just loses its pink color throughout. Transfer to bowl with vegetables.
Squeeze juice from half
of lime; slice remaining half and set aside separately. Pour
lime juice and 1/3 cup water into drippings in skillet, stirring
until brown bits are loosened. Return turkey and vegetables to
skillet; heat through.
Serve garnished with the
lime slices.
Makes 4 servings.
Nutrition Facts:
Serving size: 14.5ounce/410.9g
Calories per serving: 320
Calories from fat 104
Total fat: 12 g
Saturated fat: 2 g
Cholesterol: 88 mg
Sodium: 423 mg
Carbohydrate: 17 g
Fiber Carbs: 6 g
Sugar Carbs: 7 g
Protein: 38 g
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
