Turkey Piccata with Lemon Parmesan Risotto and Roasted Brussels Sprouts
L
Elena
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This Turkey Piccata with Lemon Parmesan Risotto and Roasted Brussels Sprouts is a delightful and well-balanced dinner that can be prepared in about an hour. The turkey cutlets are cooked until golden brown, then simmered in a bright lemon piccata sauce. Meanwhile, the creamy risotto is infused with lemon zest and Parmesan, and the Brussels sprouts roast to perfection. With a little multitasking, you'll have a restaurant-quality meal ready to share with your family. Let's get started!
Meat, Eggs, & Dairy
- 4 pieces turkey cutlet
- 1 cup Parmesan cheese
Fresh Produce & Herbs
- 2 pieces lemon
- 1 pound Brussels sprout
- 1 piece onion
Seasonings & Spices
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pantry Items
- 1 cup Arborio rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 2 tablespoons capers
- 1 tablespoon lemon zest
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