turkey picata
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- Home6
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Turkey breast cutlets |
| ½ cup | Flour |
| Salt and pepper | |
| 2 | Eggs lightly beaten |
| 1 cup | Italian bread crumbs |
| ¼ cup | Olive oil |
| 2 | Minced shallots |
| 2 | Lemons; juice of |
| ¼ cup | Dry sherry |
| ¼ cup | Capers |
| ¼ cup | Fresh parsley |
Directions: Place the flour, salt and pepper into a bowl. Dredge the turkey cutlets in the flour on both sides. Dip the cutlet into the beaten eggs and then coat the cutlet with the Italian bread crumbs. In a large saut‚ pan, heat the olive oil. Add the minced shallots and saut‚ briefly. Place the cutlets into the pan and saut‚ for 3-4 minutes on each side until golden.
Squeeze the lemon juice over the cutlets and then pour the dry sherry into the pan. Add the capers and cook for 1 minute. Garnish with parsley and serve. Serves 4.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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