Ingredients:
1 Egg
1/2 cup All-purpose flour
2 tsp Lemon rind, grated
1/2 tsp Salt
1/2 tsp Dried thyme
1/4 tsp Pepper
1 lb Turkey scaloppine
2 tsp Butter
2 tsp Olive oil
Fresh parsley, chopped
Instructions:
Traditionally, piccata consists of seasoned and floured veal that is
sauted and served with a quick lemony sauce. It can also be perfectly
made with turkey.
[If turkey scaloppine is unavailable, turn 1 lb turkey cutlets into thin
pieces by pounding between waxed paper with mallet to 1/4-inch thickness.]
In shallow dish, lightly beat egg. In Separate shallow dish, combine
flour, lemon rind, salt, thyme and pepper. Dip turkey into egg to coat
well; press into flour mixture, turning to coat all over.
In nonstick skillet, heat half each of the butter and oil over medium
heat; cook half of the turkey, turning once, for 6 minutes or until no
longer pink inside. Wipe out pan; repeat with remaining butter, oil and
turkey.
Garnish with parsley. 4 servings for $2.22CDN [Aug 95]
Per Serving: about 210 calories, 29 g protein, 7 g fat, 4 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer
Suppers" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Converted by MC_Buster.
Servings: 4
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