- 2 eggs
- 2 tablespoons milk
- 3-1/2 cups fresh bread crumbs (about 8 slices)
- 2 packages (14 to 16 ounces each) uncooked turkey cutlets or half of a 5-pound to 6-pound frozen turkey breast, thawed and cut into 1/4-inch-thick slices
- About 3/4 cup butter
- 2 large lemons, divided
- 1-1/2 cups water
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon salt
- Parsley sprigs
- Beat eggs with milk in shallow dish until well blended. Place bread crumbs on waxed paper. Dip cutlets in egg mixture then in crumbs, coating both sides.
- Melt the butter, as needed, in a 12-in. skillet over a medium high heat. Brown cutlets, four to six at a time, on both sides. Remove to a plate; keep warm.
- Reduce heat to low. Squeeze juice of 1 lemon (about 1/4 cup) into pan drippings in skillet; stir in the water, bouillon and salt until well mixed. Scrape brown bits from the bottom. Return the turkey to skillet; cover and simmer 15 minutes.
- Thinly slice remaining lemon. To serve, arrange cutlets on large warm platter and garnish with lemon slices. Pour remaining sauce over cutlets; sprinkle with parsley. Yield: 8 servings.
Originally published as Turkey Piccata in Country Woman January/February 1989, p29
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