Monday, September 15, 2008

Turkey Piccata

Serves 4.

  • 1 x 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
  • Traditionally, piccata consists of seasoned and floured veal that is sauteed 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.

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