Turkey Piccata

Name: Turkey Piccata
Ingredients: 2 (14 to 16 oz.) pkg. turkey cutlets; 2 eggs; 2 Tbsp. milk; 3 1/2 c. bread crumbs; about 3/4 c. butter or margarine; 2 medium lemons or less to suit taste; 1 1/2 c. water; 2 envelopes chicken flavor bouillon; 1/2 tsp. salt; parsley sprigs for garnish

10 ingredients

7 steps

Ingredients

2 (14 to 16 oz.) pkg. turkey cutlets
2 eggs
2 Tbsp. milk
3 1/2 c. bread crumbs
about 3/4 c. butter or margarine
2 medium lemons or less to suit taste
1 1/2 c. water
2 envelopes chicken flavor bouillon
1/2 tsp. salt
parsley sprigs for garnish

Directions

1

Pound each turkey cutlet into 1/8-inch thickness; set aside. In pie plate with fork, beat eggs with milk until well blended. On waxed paper, place bread crumbs.
2

Dip cutlets in egg mixture, then in crumbs, to coat on both sides.
3

In 12-inch skillet over medium-high heat in hot butter or margarine, cook turkey cutlets until browned on both sides, adding more butter or margarine if necessary.
4

With slotted pancake turner, remove cutlets to plate; keep warm.
5

Reduce heat to low.
6

Squeeze juice of 1 lemon (or to suit taste) into drippings in skillet; stir in water, chicken flavor bouillon and salt until well mixed, scraping to loosen brown bits from bottom.
7

Return turkey cutlets to skillet; cover and simmer mixture 15 minutes or until cutlets are fork-tender.