Waitrose and Partners
Lemon & caper turkey piccata with courgette and lentils

Lemon & caper turkey piccata with courgette and lentils

Piquant and fresh, this dish employs lemon and capers in the perhaps best possible way – a butter sauce. Turkey steaks are super-fast to cook and take on the flavours with aplomb.

5 out of 5 stars(3) Rate this recipe
HealthyLow in saturated fatHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp olive oil
  • 300g courgette, quartered, then cut into large bitesized pieces
  • 250g pack (typical weight) Essential British Turkey Breast Steaks
  • 2 tbsp plain flour, seasoned
  • 1 tbsp unsalted butter
  • 1 Essential Lemon, scrubbed, zested, then cut into 4 thin slices, plus juice
  • 2 clove/s garlic, finely chopped
  • 2 tbsp Cooks’ Ingredients Salted Nonpareille Capers, rinsed
  • 150ml chicken stock, made with ½ a stock cube
  • 400g can Essential Lentils In Water, drained
  • 25g pack flat leaf parsley, leaves roughly chopped


  1. Heat 1 tsp oil in a large nonstick frying or sauté pan, then season and sauté the courgette over a medium heat for 5 minutes, until golden but still with bite. Dredge the turkey in the seasoned flour and shake off the excess. Move the courgettes to a plate.

  2. Heat ½ tbsp butter and 2 tsp oil in the pan over a medium heat. Once foaming, cook the turkey for 2½ minutes on each side until golden all over, cooked through with no pink meat and juices that run clear. Set aside on the courgette plate.

  3. Melt ½ tbsp butter in the pan and sizzle the lemon zest, garlic and capers until fragrant. Pour in the lemon juice and stock and simmer for 3 minutes until a little syrupy. Add the lemon slices and return the turkey and any juices. Heat through gently.

  4. Warm the lentils briefly in a pan, season, then combine with the courgettes and most of the parsley. Mound onto warmed plates, top with the turkey and spoon the caper butter sauce on top. Finish with the remaining parsley.

Cook’s tip

The turkey steaks can be swapped for butterflied chicken breasts, or pork leg steaks.


Typical values per serving when made using specific products in recipe


1,066kJ/ 254kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars3 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars