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Ingredients
- 1 x Egg
- 1/2 c. All-purpose flour
- 2 tsp Lemon rind, grated
- 1/2 tsp Salt
- 1/2 tsp Dry thyme
- 1/4 tsp Pepper
- 1 lb Turkey scaloppine
- 2 tsp Butter
- 2 tsp Extra virgin olive oil
- Fresh parsley, minced
Directions
- Traditionally, piccata consists of seasoned and floured veal which is sauteed 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 pcs 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 mix, 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 min or possibly till no longer pink inside. Wipe out pan; repeat with remaining butter, oil and turkey.
- Suppers"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 133g | |
| Calories 443 | |
| Calories from Fat 192 | 43% |
| Total Fat 21.73g | 27% |
| Saturated Fat 7.59g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 1282mg | 53% |
| Potassium 151mg | 4% |
| Total Carbs 49.4g | 13% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.7g | 0% |
| Protein 12.26g | 20% |
