Turkey Breast Cutlets With Lemon & Wine Sau Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
2 tbsp: Flour,
3 tbsp: Parmesan cheese, freshly grated
1/2 tsp: Salt,
1/4 tsp: Pepper,
1/4 tsp: Nutmeg,
1: Egg, well beaten
1/2 cup: Milk,
1 lbs: Boneless turkey breast, skin removed
Flour,
1/4 cup: Sweet butter,
6 tbsp: Dry white wine,
Juice of 1/2 lemon,
Fresh parsley, chopped
Lemon wedges for garnish,
Directions:
Combine flour, cheese, salt, pepper, and nutmeg in shallow bowl. Add
egg and milk; beat until well blended.
Cut turkey breast crosswise into 6 slices. Pound each slice with meat
mallet until thin. Dredge lightly in flour; shake off excess.
Heat butter in large, heavy skillet over moderate heat until foam
subsides. Dip turkey in batter and saute until golden. Remove from
pan and keep warm.
Add wine to pan and cook over low heat for 2 minutes, stirring to
loosen browned bits from pan. Add lemon juice, mixing well. To
serve, pour sauce over turkey cutlets. Sprinkle with chopped parsley
and garnish with lemon wedges. Source: Creative Cooking, Poultry.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp
egg and milk; beat until well blended.
Cut turkey breast crosswise into 6 slices. Pound each slice with meat
mallet until thin. Dredge lightly in flour; shake off excess.
Heat butter in large, heavy skillet over moderate heat until foam
subsides. Dip turkey in batter and saute until golden. Remove from
pan and keep warm.
Add wine to pan and cook over low heat for 2 minutes, stirring to
loosen browned bits from pan. Add lemon juice, mixing well. To
serve, pour sauce over turkey cutlets. Sprinkle with chopped parsley
and garnish with lemon wedges. Source: Creative Cooking, Poultry.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp