Yield: 4 Servings

Ingredients (Help):
1 Egg
1/2 c All-purpose flour
2 ts Lemon rind, grated
1/2 ts Salt
1/2 ts Dried thyme
1/4 ts Pepper
1 lb Turkey scaloppine
2 ts Butter
2 ts Olive oil
Fresh parsley, chopped

Traditionally, piccata consists of seasoned and floured veal that is
sauted and served with a quick lemony sauce. It can also be perfectly
made with turkey.

[If turkey scaloppine is unavailable, turn 1 lb turkey cutlets into
thin pieces by pounding between waxed paper with mallet to 1/4-inch
thickness.]

In shallow dish, lightly beat egg. In Separate shallow dish, combine
flour, lemon rind, salt, thyme and pepper. Dip turkey into egg to
coat well; press into flour mixture, turning to coat all over.

In nonstick skillet, heat half each of the butter and oil over medium
heat; cook half of the turkey, turning once, for 6 minutes or until
no longer pink inside. Wipe out pan; repeat with remaining butter,
oil and turkey.

Garnish with parsley. 4 servings for $2.22CDN [Aug 95]

Per Serving: about 210 calories, 29 g protein, 7 g fat, 4 g
carbohydrate,


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