Turkey Piccata
Turkey Piccata
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 210 |
| pro | 29 g |
| total fat | 7 g |
| carb | 4 g |
- Portion size: 4
Traditionally, piccata consists of seasoned and floured veal that's saut? and served with a quick lemony sauce. It's also perfect made with turkey.
Ingredients
- 1 1eggeggs
- 1/2 cup 1/2cupall-purpose flour
- 2 tsp 2tspgrated lemon rind
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tspdried thyme
- 1/4 tsp 1/4tsppepper
- 1 lb 1lbturkey scaloppine
- 2 tsp 2tspbutter
- 2 tsp 2tspolive oil
- chopped Fresh parsley
Preparation
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.
Additional information :
Tip: If turkey scaloppine is unavailable, turn 1 lb (500 g) turkey cutlets into thin pieces by pounding between waxed paper with mallet to 1/4-inch (5 mm) thickness.
Source : Canadian Living Magazine: August 1995
