1/2 cup plain dry breadcrumbs
1/4 cup freshly grated Parmesan cheese
1 tbsp chopped fresh parsley
1 tsp finely grated lemon peel
1 large egg
1 tbsp water
4 (5-oz) skinless, boneless turkey breast cutlets
1 tsp salt
1/4 tsp freshly ground black pepper
4 tbsp olive or canola oil
Lemon wedges for serving, if desired
Preheat oven to 400 degrees.
Combine the breadcrumbs, cheese, parsley, and lemon peel in a pie plate.
In a second pie plate, beat the egg with the water.
Lightly pound the turkey breast cutlets to about 1/8-in thickness. Season both sides of cutlets with the salt and pepper. Dip cutlets into the egg mixture and then into the crumb mixture, coating both sides.
Heat half the oil in a large nonstick skillet over medium heat. Add two of the cutlets and cook about 4 minutes per side to brown and cook through. Place on a cookie sheet and keep warm in the oven while you cook the other two cutlets in the remaining oil.
Serve with the lemon wedges, if desired.
1 tbsp chopped fresh parsley
1 tsp finely grated lemon peel
1 large egg
1 tbsp water
4 (5-oz) skinless, boneless turkey breast cutlets
1 tsp salt
1/4 tsp freshly ground black pepper
4 tbsp olive or canola oil
Lemon wedges for serving, if desired
Preheat oven to 400 degrees.
Combine the breadcrumbs, cheese, parsley, and lemon peel in a pie plate.
In a second pie plate, beat the egg with the water.
Lightly pound the turkey breast cutlets to about 1/8-in thickness. Season both sides of cutlets with the salt and pepper. Dip cutlets into the egg mixture and then into the crumb mixture, coating both sides.
Heat half the oil in a large nonstick skillet over medium heat. Add two of the cutlets and cook about 4 minutes per side to brown and cook through. Place on a cookie sheet and keep warm in the oven while you cook the other two cutlets in the remaining oil.
file photo
Serve with the lemon wedges, if desired.
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