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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Turkey / Number of Servings: 4 |
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Directions: Traditionally, piccata consists of seasoned and floured veal that is
sauted and served with a quick lemony sauce. It can also be perfectly
made with turkey.
[If turkey scaloppine is unavailable, turn 1 lb turkey cutlets into thin
pieces by pounding between waxed paper with mallet to 1/4-inch thickness.]
In shallow dish, lightly beat egg. In Separate shallow dish, combine
flour, lemon rind, salt, thyme and pepper. Dip turkey into egg to coat
well; press into flour mixture, turning to coat all over.
In nonstick skillet, heat half each of the butter and oil over medium
heat; cook half of the turkey, turning once, for 6 minutes or until no
longer pink inside. Wipe out pan; repeat with remaining butter, oil and
turkey.
Garnish with parsley.
| Ingredients:
1
8 Tablespoon(s) all-purpose flour
2 Teaspoon(s) lemon rind, grated
1/2 Teaspoon(s) dried thyme
-1 pepper
1 Pound(s) turkey scaloppine
Comments: Per Serving: about 210 calories, 29 g protein, 7 g fat, 4 g carbohydrate, |
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