Total Time
Prep 15 mins
Cook 25 mins

This recipe updates a culinary classic by replacing traditional veal with tender, low-fat turkey breast tenderloin. It's a quick dinner that has just 148 calories per serving!

Ingredients Nutrition


  1. Split turkey breast tenderloin in half horizontally; cut each half in half crosswise to make 4 portions. Place one of the turkey portion between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey to about 3/8-inch thickness. Remove plastic wrap. Repeat with remaining turkey portions.
  2. In a shallow dish, combine flour, 1/8 teaspoon of the salt, and the pepper. Coat each turkey portion with flour mixture, turning to coat evenly. Shake off excess flour mixture.
  3. In a large nonstick skillet, heat olive oil over medium-high heat. Add turkey portions; cook about 6 minutes or until browned, turning once to brown evenly. Add broth, 2 teaspoons lemon peel, lemon juice, garlic, dry mustard, and remaining 1/8 teaspoon salt to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until turkey is no longer pink and cooking liquid is slightly reduced. Add the 1/4 cup green onions. Cook for 2 minutes more. To serve, transfer turkey to serving plates. If desired, top with lemon peel strips, additional green onions, and lemon slices.
  4. Serve with some of the cooking liquid.
Most Helpful

5 5

Simple and absolutely delicous! My husband really loved this recipe. The only change I made = using boneless/skinless chicken breasts. I sliced the breasts through the middle so the breast pieces would be thin. The sauce is excellent. I have always made piccata with butter and capers. This version was just as delicious in a different way. I loved the green onions. I'll be making this easy, quick recipe again and again. Made in the memory of pammyowl.