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30-Min: Turkey Piccata

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Poultry

Ingredients:

  • 1 Egg
  • 1/2 c All-purpose flour
  • 2 ts Lemon rind, grated
  • 1/2 ts Salt
  • 1/2 ts Dried thyme
  • 1/4 ts Pepper
  • 1 lb Turkey scaloppine
  • 2 ts Butter
  • 2 ts Olive oil
  • Fresh parsley, chopped

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. 4 servings for $2.22CDN [Aug 95]
 
Per Serving: about 210 calories, 29 g protein, 7 g fat, 4 g carbohydrate,
 
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers" Recipe by Canadian Living Test Kitchen
 
[-=PAM=-] PA_Meadows@msn.com
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini