| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Canadian | Poultry etc | 4 | Servings |
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 |
INSTRUCTIONS
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
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