| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Home6 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Turkey breast cutlets |
| 1/2 |
c |
Flour |
|
|
Salt and pepper |
| 2 |
|
Eggs lightly beaten |
| 1 |
c |
Italian bread crumbs |
| 1/4 |
c |
Olive oil |
| 2 |
|
Minced shallots |
| 2 |
|
Lemons; juice of |
| 1/4 |
c |
Dry sherry |
| 1/4 |
c |
Capers |
| 1/4 |
c |
Fresh parsley |
INSTRUCTIONS
Directions: Place the flour, salt and pepper into a bowl. Dredge the turkey
cutlets in the flour on both sides. Dip the cutlet into the beaten eggs and
then coat the cutlet with the Italian bread crumbs. In a large saut. pan,
heat the olive oil. Add the minced shallots and saut. briefly. Place the
cutlets into the pan and saut. for 3-4 minutes on each side until golden.
Squeeze the lemon juice over the cutlets and then pour the dry sherry into
the pan. Add the capers and cook for 1 minute. Garnish with parsley and
serve. Serves 4.
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