| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Poultry, Easy |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Freshly squeezed lemon juice |
| 4 |
ts |
Honey |
| 4 |
ts |
Dijon mustard |
| 1 |
lb |
Thin turkey cutlets |
| 2/3 |
c |
Dry seasoned bread crumbs |
| 1/4 |
c |
Grated Parmesan cheese |
| 2 |
tb |
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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