Yield: 4 Servings
|½ cup||All-purpose flour|
|2 teaspoons||Lemon rind, grated|
|½ teaspoon||Dried thyme|
|1 pounds||Turkey scaloppine|
|2 teaspoons||Olive oil|
|Fresh parsley, chopped|
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 ¼-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@...