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Turkey breast cutlets with lemon and wine sau
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| Artist: |
_ |
| Categories: |
Alcoholic, Fruits, Lemon, Poultry, Turkey, Wines |
| Yield: |
4 |
| Rating: |
0 |
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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 ?lemon | | | Fresh parsley, chopped | | | Lemon wedges for garnish |
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Procedures:
| 1 | Combine flour, cheese, salt, pepper, and nutmeg in shallow bowl. | | 2 | Add egg and milk; beat until well blended. | | 3 | cut turkey breast crosswise into 6 slices. | | 4 | Pound each slice with meat mallet until thin. | | 5 | Dredge lightly in flour; shake off excess. | | 6 | heat butter in large, heavy skillet over moderate heat until foam subsides. | | 7 | Dip turkey in batter and saute until golden. | | 8 | Remove from pan and keep warm. | | 9 | add wine to pan and cook over low heat for 2 minutes, stirring to loosen browned bits from pan. | | 10 | Add lemon juice, mixing well. | | 11 | To serve, pour sauce over turkey cutlets. | | 12 | Sprinkle with chopped parsley and garnish with lemon wedges. |
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