Ingredients Jump to Instructions ↓

  1. 1 Egg

  2. 1/2 c All-purpose flour

  3. 2 ts Lemon rind, grated

  4. 1/2 ts Salt

  5. 1/2 ts Dried thyme

  6. 1/4 ts Pepper

  7. 1 lb Turkey scaloppine

  8. 2 ts Butter

  9. 2 ts Olive oil Fresh parsley, chopped

Instructions Jump to Ingredients ↑

  1. 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 1/4-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.

  2. 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=-] —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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