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Nutrition Facts
Serving Size 469 g
(Approx. 4 Servings)
Amount Per Serving
Calories 710 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 260 mg 87%
Sodium 1140 mg 48%
Total Carbohydrate 34 g 11%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 98 g
Vitamin A 100% Iron 35%
Vitamin C 35% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Turkey Piccata With Steamed Spinach

Prep Time
10 minutes
Cook Time
8 minutes
Total Time
18 minutes
4  People


Recipe makes 4 Servings

10 Oz H-E-B Baby Spinach, washed, stems removed
1 Lb Turkey Breast Cutlets
1 cup(s) all purpous flour
1 Tsp iodized salt
1/2 Tsp black pepper
2 Tbsp unsalted butter
1 Tbsp pure olive oil
1/4 cup(s) Kendall Jackson Chardonnay
4 Tbsp lemon, juiced
2 Tbsp non pareil capers
2 Tbsp parsley, chopped
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Bring 1 inch water to a boil in a pot with a steamer rack. Place spinach on rack and steam, covered, 5 minutes or until wilted. Remove spinach to a large platter and keep warm.
Meanwhile, place cutlets between two sheets of plastic wrap; pound to flatten to a uniform 1/8 inch thickness with a meat mallet or rolling pin.
Combine flour, salt and pepper in a shallow pan. Add cutlets and turn to coat.
Heat butter and oil in a large skillet over medium-high heat.
Add cutlets (as many as will fit without crowding) and cook 2 minutes per side until golden brown. Remove to platter.
Add wine to juices in skillet; scrape any browned bits from bottom of skillet. Add lemon juice, capers and parsley and bring to a boil. Heat 2-3 minutes.
Pour sauce over turkey on platter and serve immediately.



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