| 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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