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
Written cooking instructions as an idea can be tracked back into the distant past, in truth as far as early Egypt, and maybe further still. Interesting though that is, mostly, these old recipes were just primitive pictorial recipes for preparing food.
Later on, in The time of the romans 25BC a man called Apicius assembled a number of documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Aspicius recounts how the cooks of Roman times made use of a good variety of aromatic flavors, including some that we all recognise like bay, fennel and asafoetida. Over the succeeding few centuries, the powerful families of Wesstern Europe tried to lay on the most extravagent meals, and because of this the best cooks and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that haute cuisine and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes to help cooks of their time. The TV revolution brought us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this 30 Min_ Turkey Piccata recipe.
