| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Easy, Poultry | 4 | Servings | |
INGREDIENTS
| 2 | T | Freshly squeezed lemon juice |
| 4 | t | Honey |
| 4 | t | Dijon mustard |
| 1 | lb | Thin turkey cutlets |
| 2/3 | c | Dry seasoned bread crumbs |
| 1/4 | c | Grated Parmesan cheese |
| 2 | T | Vegetable oil, approx. |
INSTRUCTIONS
In a bowl combine lemon juice, honey and mustard. Add turkey cutlets; stir in coat well. In a shallow bowl, combine bread crumbs and Parmesan cheese. Dip turkey in crumb mixture to coat evenly. In a large nonstick skillet, heat 1 tbsp. of the oil over medium heat. Cook turkey in batches, adding more oil as needed, for about 1 1/2 to 2 minutes for each side or until browned and no longer pink in center. Yield: 4 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Fast & Easy Cooking Oct. 25/99 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Oct 25, 1999
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