Lemon & caper turkey piccata with courgette and lentils

Name: Lemon & caper turkey piccata with courgette and lentils
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 300 g courgette, quartered, then cut into large bitesized pieces; 250 g pack (typical weight) Essential British Turkey Breast Steaks; 2 tbsp plain flour, seasoned; 1 tbsp unsalted butter; 1 Essential Lemon, scrubbed, zested, then cut into 4 thin slices, plus juice; 2 clove/s garlic, finely chopped; 2 tbsp Cooks’ Ingredients Salted Nonpareille Capers, rinsed; 150 ml chicken stock, made with ½ a stock cube; 400 g can Essential Lentils In Water, drained; 25 g pack flat leaf parsley, leaves roughly chopped

Piquant and fresh, this dish employs lemon and capers in the perhaps best possible way – a butter sauce. Turkey steaks are super-fast to cook and take on the flavours with aplomb.

5 out of 5 stars(2) Rate this recipe

HealthyLow in saturated fatHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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Ingredients

1 tbsp olive oil
300g courgette, quartered, then cut into large bitesized pieces
250g pack (typical weight) Essential British Turkey Breast Steaks
2 tbsp plain flour, seasoned
1 tbsp unsalted butter
1 Essential Lemon, scrubbed, zested, then cut into 4 thin slices, plus juice
2 clove/s garlic, finely chopped
2 tbsp Cooks’ Ingredients Salted Nonpareille Capers, rinsed
150ml chicken stock, made with ½ a stock cube
400g can Essential Lentils In Water, drained
25g pack flat leaf parsley, leaves roughly chopped

Method

Heat 1 tsp oil in a large nonstick frying or sauté pan, then season and sauté the courgette over a medium heat for 5 minutes, until golden but still with bite. Dredge the turkey in the seasoned flour and shake off the excess. Move the courgettes to a plate.
Heat ½ tbsp butter and 2 tsp oil in the pan over a medium heat. Once foaming, cook the turkey for 2½ minutes on each side until golden all over, cooked through with no pink meat and juices that run clear. Set aside on the courgette plate.
Melt ½ tbsp butter in the pan and sizzle the lemon zest, garlic and capers until fragrant. Pour in the lemon juice and stock and simmer for 3 minutes until a little syrupy. Add the lemon slices and return the turkey and any juices. Heat through gently.
Warm the lentils briefly in a pan, season, then combine with the courgettes and most of the parsley. Mound onto warmed plates, top with the turkey and spoon the caper butter sauce on top. Finish with the remaining parsley.