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. 4 servings for $2.22CDN [Aug 95]
Per Serving: about 210 calories, 29 g protein, 7 g fat, 4 g carbohydrate,
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