Recipe - 30-Min: Turkey Piccata

1 Egg
One half cup Allpurpose flour
2 teaspoon Lemon rind, grated
One half teaspoon Salt
One half teaspoon Dried thyme
One fourth teaspoon Pepper
1 pound Turkey scaloppine
2 teaspoon Butter
2 teaspoon 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 pound turkey cutlets into thin
pieces by pounding between waxed paper with mallet to 1/4inch 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 "30Minute Summer Suppers"
Recipe by Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini