Turkey Cutlet Piccata

1. 1

   Pound each turkey breast to 1/8-inch thickness.

2. 2

   Cut into serving size pieces if large.

3. 3

   Beat egg with milk on a plate.

4. 4

   Dip cutlets in egg, then breadcrumbs.

5. 5

   Saute cutlets in 4 tablespoons hot butter or margarine until browned on both sides.

6. 6

   Remove cutlets from pan.

7. 7

   Reduce heat to low.

8. 8

   Squeeze juice of 1/2 lemon into drippings.

9. 9

   Stir in bouillon, salt and 3/4 cup water until blended.

10. 10

    Return turkey to skillet.

11. 11

    Cover; simmer for 5 minutes, until tender.

12. 12

    Garnish with sliced lemon and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.