Turkey picata
1 servings
Ingredients
| Quantity | 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
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.