Turkey Cutlets Piccata Recipe - Cooking Index
Turkey Cutlets Piccata Recipe - Cooking Index
| 16 oz | 454g | Fresh turkey cutlets |
| 1 oz | 28g | Egg (large) |
| 1 tablespoon | 15ml | Milk |
| 1 1/2 cups | 219g / 7.7oz | Fresh bread crumbs |
| Butter or margarine | ||
| 1 | Sized lemon (medium) | |
| 1 | Chicken bouillon | |
| 1/4 teaspoon | 1.3ml | Salt |
| 4 | Parsley sprigs for garnish |
About 40 minutes before serving.
1. Pound cutlets with a mallet until ea is about 1/8 of an inch thick. If cutlets are large cut into desired serving pieces.
2. In pie plate, beat egg with milk until blended. On wax paper place bread crumbs. Dip cutlets in egg mixture, then in crumbs to coat.
3. In skillet over medium-high heat melt 4 tbls butter and cook turkey cutlets, a few pieces at a time, until browned on both sides, adding more butter or margarine if necessary. Remove cutlets to plate.
4. Reduce heat to low. Squeeze juice of half lemon into dripping in skillet; stir in bouillon, salt and 1/4 cup of water until blended, scraping to loosen brown bits from bottom of skillet. Return turkey to skillet; cover and simmer 5 minutes or until turkey cutlets are fork tender. Thinly slice remaining half of lemon. To serve, garnish turkey cutlets with lemon slices and parsley sprigs.
Makes 4 main-dish servings. About 350 calories per serving.
This same recipe can be used for chicken or veal. I serve it with what we call yellow rice. I purchase this as a mix in a bag with all the other packages of preseasoned rice mixes.
Source:
MOLTO MARIO #MB5728
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