Turkey Piccata
- 2 (14 to 16 oz.) pkg. turkey cutlets
- 2 eggs
- 2 Tbsp. milk
- 3 1/2 c. bread crumbs
- about 3/4 c. butter or margarine
- 2 medium lemons or less to suit taste
- 1 1/2 c. water
- 2 envelopes chicken flavor bouillon
- 1/2 tsp. salt
- parsley sprigs for garnish
- Pound each turkey cutlet into 1/8-inch thickness; set aside. In pie plate with fork, beat eggs with milk until well blended. On waxed paper, place bread crumbs.
- Dip cutlets in egg mixture, then in crumbs, to coat on both sides.
- In 12-inch skillet over medium-high heat in hot butter or margarine, cook turkey cutlets until browned on both sides, adding more butter or margarine if necessary.
- With slotted pancake turner, remove cutlets to plate; keep warm.
- Reduce heat to low.
- Squeeze juice of 1 lemon (or to suit taste) into drippings in skillet; stir in water, chicken flavor bouillon and salt until well mixed, scraping to loosen brown bits from bottom.
- Return turkey cutlets to skillet; cover and simmer mixture 15 minutes or until cutlets are fork-tender.
turkey cutlets, eggs, milk, bread crumbs, butter, lemons, water, chicken flavor, salt, parsley sprigs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=690667 (may not work)