Turkey picata

Yield: 1 servings

Measure Ingredient
1 pounds Turkey breast cutlets
½ cup Flour
\N \N Salt and pepper
2 \N Eggs lightly beaten
1 cup Italian bread crumbs
¼ cup Olive oil
2 \N Minced shallots
2 \N 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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