Food > Recipe Directory > Courses/Meal Type > Main Course > Turkey or Veal with Lemon and Caper Sauce
Turkey or Veal with Lemon and Caper Sauce Recipe
Turkey or Veal with Lemon and Caper Sauce
Turkey breast or veal, quickly grilled over hot coals, thinly sliced and served with a reduced-fat sauce makes a wonderful lean dish.
Ingredients
- 1/4 tsp (1 mL) each salt and black pepper
- 1-1/2 lbs (750 g) piece turkey breast, or veal brisket or tenderloin
- Lemon And Caper Sauce:
- 1 tbsp (15 mL) lemon juice
- 3/4 tsp (4 mL) Dijon mustard
- 1 small clove garlic, minced
- Pinch salt
- 3 tbsp (45 mL) extra-virgin olive oil
- 2 tbsp (30 mL) minced parsley
- 2 tsp (10 mL) drained capers, minced
Preparation
Sprinkle salt and pepper all over turkey or veal. Grill on greased grill over high heat until turkey is no longer pink in centre of thickest part, 14 to 17 minutes, or until veal is medium-rare to medium, 12 to 15 minutes. Remove from heat and let stand for 5 minutes.
Lemon And Caper Sauce: Meanwhile, whisk together lemon juice, mustard, garlic and salt; slowly whisk in oil until emulsified. Stir in parsley and capers. Thinly slice turkey or veal; arrange on platter and spoon sauce over top.
Makes 4 to 6 servings.
- Serving(s)
- 4 to 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 182 |
| Protein | 27 g |
| Fat (total) | 7 g |
| Sat. Fat | 1 g |
| Carbohydrate | 1 g |
| Cholesterol | 74 mg |
| Sodium | 180 mg |
| Calcium | 1 % RDI |
| Iron | 11 % RDI |
| Vitamin A | 1 % RDI |
| Vitamin C | 3 % RDI |
| Folate | 3 % RDI |
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Source
Homemakers Magazine: Summer 2008
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