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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Parmesan Coated Turkey Cutlets Recipe

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This recipe for Parmesan Coated Turkey Cutlets is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 lb. turkey breast cutlets, halved crosswise if large
2 large eggs
1 T. water
1/4 tsp. salt
1/4 tsp. black pepper
3/4 c. finely grated Parmigiano-Reggiano (1 1/2 oz)
2 T. chopped fresh flat-leaf parsley or basil
2 T. unsalted butter, cut into pieces
2 T. olive oil
Accompaniment: lemon wedges
Directions:
Directions:
Gently pound cutlets between 2 sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/4 inch thick. Whisk together eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick). Heat 1 Tablespoon butter and 1 Tablespoon oil in a 12-inch nonstick skillet over moderately high heat until foam subsides. Working quickly, dip 1 cutlet in batter, letting excess drip off, and add to skillet. Repeat with about 3 more
cutlets (do not crowd in skillet) and cook, turning over once, until golden and just cooked through, about 4 minutes total. Repeat with remaining butter, oil, and cutlets. Serve with lemon wedges. Makes 4 servings.

 

 

 

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