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Lemon Turkey with Capers, Caramelized Vadalia Onions and Spinach

Chef Lucas of the charity Chef Lucas Food & Chef Auggie of Le Cordon Bleu have teamed up create this tasty recipe for you to enjoy!  Ferndale Turkey tenderloins pounded into thin cutlets, seared to a golden brown and served with caramelized vidalia onions and wilted spinach. All donation proceeds from this week will benefit Chef Lucas Food to provide Local Crate Meal-Kits for children in need.
Difficulty: Medium
Time: 35-40 Minutes
This dish is Gluten-Free
Calories: 360 Fat: 10g Carbs: 23g Protein: 45g

ABOUT THE DISH

Vidalia onions are the Georgia state vegetable and by law can only be grown in a defined production area within the state of Georgia.  Vidalia onions are extra sweet due to the low amounts of sulfer in the soil.  This makes them great for slow cooking and caramelizing.

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This recipe was designed by local chef:
Chef Lucas & Chef Auggie
My story starts in a hospital, about a year ago, as I was recovering from Hodgkin’s Lymphoma. While in the hospital I watched the Food Network TV and the movie Chef and thought food trucks were cool. When I got to pick my Make-A-Wish, I asked to work with food trucks to give back to all the people who helped me. I thought kicking cancer was a big deal, but it turns out, the really big deal is getting to help others. That’s why my family and I started Chef Lucas Food with the goal to “do good with food.” To learn more, visit www.cheflucasfood.com. We are partnering with Local Crate to help us further our mission to bring meals to families battling pediatric cancer. I know that food is love and it can be part of the healing process. Also, I am lucky enough to learn from very experienced chefs such as Chef Auggie, from Le Cordon Bleu, whom has helped me create our recipes. Thanks!
Ingredients
Turkey tenderloins
Vidalia onions
Butter
Gluten free flour
Vegetable Broth Base
Lemon
Capers
Spinach
Featured Ingredient Partners:

Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.
Cutlet A thin slice of meat

What you need

1 Large sauté pan

1 Medium sauté pan

1 Mixing bowl

Plastic wrap or gallon ziploc bag

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Peel and julienne the vidalia onion. Cut lemon in half and juice half. Slice the other half of lemon into 4-6 thin round slices. Mix the vegetable broth base with 1 cup of warm water and stir to dissolve. Remove the turkey tenderloins from the package, rinse and pat dry.

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Step 2: CARAMELIZE THE ONIONS

In a medium sauté pan over medium heat add 1 Tbsp. of oil. Add the vidalia onion and sauté for 12-14 minutes, stirring frequently, until soft and nicely caramelized. Remove from heat and stir in the spinach until just wilted. Keep in the pan to stay warm. While the onions are caramelizing start to make the cutlets, step #3.

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Step 3: MAKE THE CUTLETS

Place one of the turkey tenderloins in a large ziplock freezer bag or in between 2 layers of plastic wrap. Using a heavy sauté pan or meat mallet start to pound the tenderloin into a flat cutlet. Try to pound the turkey evenly so that the cutlet ends up the same thickness all over. Repeat with the other tenderloin and get a new bag or plastic wrap if needed. Season both cutlets on each side with salt and pepper.

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Step 4: SEAR THE CUTLETS

In a large sauté pan over medium heat add 2 Tbsp. of oil. While the oil is heating up toss the cutlets with the gluten free flour to coat all over. Shake off excess flour and place the cutlets into the sauté pan and sear on each side for 3-4 minutes. Each side should be nice and golden brown. Remove from the pan and place on a paper towel.

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Step 5: MAKE THE SAUCE

In the same pan that you just seared the turkey, still over medium heat, add 1 cup of the vegetable broth while scraping the bottom of the pan to remove the bits and simmer for 2 minutes. Add the lemon juice, capers and turkey cutlets to the pan and simmer for an additional 3 minutes. Turn off the heat add the butter to melt and season with salt and pepper to taste.

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Step 6: PLATE YOUR DISH

Divide the vegetables between two plates then top with the turkey cutlet. Spoon the lemon caper sauce over the turkey. Enjoy!