| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
American |
Poultry |
8 |
Servings |
INGREDIENTS
| 8 |
sl |
Boneless turkey breast |
|
|
Salt & pepper to taste |
| 1/2 |
c |
Flour |
|
|
Egg wash made from |
| 2 |
|
Eggs whipped with: water |
| 4 |
c |
Fresh bread crumbs (up to) |
| 8 |
tb |
Peanut or olive oil |
| 1/2 |
c |
Dry white wine |
| 3 |
tb |
Drained capers; chopped |
| 1 |
|
Lemon; juice of |
| 2 |
tb |
Chopped parsley |
| 1 |
|
Lemon; sliced thin for garnish |
INSTRUCTIONS
This is very much like my recipe in an earlier book for Chicken Piccata,
but in this case I use sliced turkey breast. It is now readily available in
most supermarkets, and since it is low in fat and there is no waste, I
recommend it for regular eating. Don't overcook this and you will be very
pleased with the results.
Using a wooden or metal meat pounder, pound the meat a bit between a
heavy plastic sheet until the slices are about double their former size.
Salt and pepper each, and dust with a bit of the flour. Dip into the egg
wash and then into the crumbs, which have been placed on a plate.
Fry two pieces at a time in a bit of the oil. Cook only 2 or 3 minutes on
each side, as you want them lightly browned, not dry. Remove and keep warm
on a platter.
Deglaze the pan with the wine. Add the capers and lemon juice, and reduce
for a minute. Pour over the turkey and garnish with the parsley and lemon
slices.
For a special addition, try adding some crushed garlic to the pan just
before you deglaze it. Delicious!
Since this is a quick one, I would serve it with a nice green salad,
rolls, and a dry white wine. That's enough!
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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