Thursday, April 11, 2013

Lemon Piccata Turkey Tenderloin

This was a nice variation on either Veal or Chicken Piccata.  Turkey tenderloins are readily available and easily adaptable to a variety of dishes.  In this case, I pounded one turkey tenderloin (weighing about 10 ounces) thin and cut it in half.  I then marinated it in a mixture of white wine, fresh lemon juice and sea salt for about 8 hours.  The recipe calls for a marinating time of 12 to 24 hours, but I forgot to marinate them the night before, so they got about 8 hours and it seemed to work out fine.  About 15 minutes before dinner, I sauteed them quickly in a little olive oil until lightly browned on both sides.  I used the same pan to make a quick sauce and they came out perfectly.  Our side dishes were mashed sweet potatoes and steamed green beans.

Our soy addition for today was a Boca veggie burger (a soy product) spread with Dijon mustard with tomato and avocado slices wrapped in Bibb lettuce leaves.  So far, no reactions to the soy except for some puffiness around our eyes.



Lemon Piccata Turkey Tenderloin
Makes 2 servings

1 turkey breast tenderloin (about 8-10 ounces)
5 ounces white wine, divided
2 1/2 tablespoons fresh lemon juice, divided
1 teaspoon sea salt, divided
1 tablespoon olive oil
Freshly ground cracked black pepper to taste
1 teaspoon butter or ghee
1/2 tablespoon finely chopped parsley
1/2 tablespoon capers
Lemon wedges for serving, optional

Flatten the turkey breast tenderloin to about 1/4" thick.  Marinate for 12 to 24 hours in 1/2 cup white wine, 2 tablespoons lemon juice and 1/2 teaspoon sea salt.

Heat the olive oil in a saute pan over medium-high heat and saute the cutlets for 1 to 2 minutes on each side, until lightly browned and cooked through (will vary with thickness of cutlets).  Remove and cover with foil or lid to keep warm.

Deglaze the pan with the remaining white wine and 1/2 tablespoon lemon juice, loosening all the browned bits stuck to the pan.  Bring to a boil.  Season with 1/2 teaspoon salt and pepper and whisk in 1 teaspoon butter (I used ghee) until melted and add the parsley and capers.    Drizzle sauce over plated turkey and serve with lemon wedges.

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