"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Turkey piccata Recipe

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This recipe for Turkey piccata, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Besana
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
-6 slices (1/4" thick) turkey breast, fresh or frozen (about 1 pound)
1/4 cup flour (optional)
1/4 teaspoon white pepper (optional)
1 tablespoon oil
3 tablespoons lemon juice
2 tablespoons fresh parsley minced (or 1 1/2 teaspoons dried)

Directions:
Directions:
Place turkey between two pieces of waxed paper and pound it from the center
out until it is very thin. If desired, mix flour and white pepper, and dip
turkey slices into it.

Heat oil in a large skillet, preferably non-stick. Cook 3-4 turkey slices at
a time, 2-3 minutes per side, until lightly browned. Remove turkey and keep
warm. When all turkey is cooked, stir lemon juice and parsley into skillet;
cook 30 seconds, stirring continuously. Pour over turkey and serve.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Veal piccata is a traditional Italian favorite. Using poultry allows you to
create this light, lemon-flavored delicacy more economically. Serve it with
whole wheat noodles or brown rice, a green vegetable such as broccoli or
zucchini, and perhaps a salad. Pour extra sauce or plain lemon juice on the
noodles or rice and you need not add margarine

 

 

 

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