Turkey Piccata

Name: Turkey Piccata
Ingredients: 2 large eggs; 2 tablespoons whole 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

10 ingredients

4 steps

Ingredients

2 large eggs
2 tablespoons whole 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

Directions

1

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.
2

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.
3

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.
4

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.