1 egg
1/2 cup all-purpose flour
2 tsp lemon rind, grated
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 lb turkey scaloppine
2 tsp butter
2 tsp olive oil
1 fresh parsley, chopped
Directions
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,
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer
Suppers" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
30-Min: Turkey Piccata Recipe brought to you by Recipe Ideas
Categories: Poultry; Turkey
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into history, at least as far into history as pharonic Egypt, and possibly even further than that. In practice though, these, old records were just simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of scripts detailing recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. This early Roman chef tells us how the ancient chefs used many aromatic flavours, including a few you will know such as thyme, rue and dill. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, including spices like basil and rosemary. The introduction of these new culinary ideas prompted a torrent in publications on food, many of which are now in private collections. Over the succeeding few centuries, the rich and powerful families of Europe competed to lay on the most extravagent meals, and consequentially the best chefs and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes common in their social group. By the time we get to the twentieth century, cookbooks were increasing in popularity due to higher levels of literacy, more free time and being a little richer. Like it or not, the introduction of TV gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this 30 Min_ Turkey Piccata recipe.
