| 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
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”