30-Min: Turkey Piccata Recipe

Ingredients

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

We are able to read the history of written recipes way back into antiquity, at least as far back into history as the Egyptians, and maybe further still. In practice though, generally, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.

As we move on, there were some recipe books from the 14th Century - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian curry that we all know today, but instead recipes for the types of meals prepared by the cooks of the rich and wealthy people of the period.

By the advent of the 20th century, cookery books were in great demand, due to better eduction, people having more leisure time and a general increase in wealth.

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