Veal Piccata "Sting" From Marian Burros 30 minute
In making this, I usually use chicken instead of turkey.
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- 1/2 c
- salt and pepper
- 1 lb
- turkey breast cutlets 1 1/4 lbs
- 2 Tbsp
- 1/4 c
- olive oil
- 6 Tbsp
- lemon juice
- 1 large
- lemon cut thin slices
- 3 Tbsp
- fresh parsley
1Mix the flour with the salt and pepper and dust cutlets lightly on both sides. (8 to 10 cutlets)
2Heat butter and oil in 2 large skillets.
3Add the cutlets and cook quickly over high heat on both sides until golden. 4 to 5 minutes total cooking time.
4Transfer to warm platter
5Squeeze lemon juice and heat briefly in skillet, stirring to deglaze pan and remove bits from bottom
6Pour sauce over cutlets and garnish with
lemon slices and parsley.