- 2 tbsp. flour
- 3 tbsp. Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1/4 tsp. nutmeg
- 1 egg, well beaten
- 1/2 c. skim milk
- 1 lb. raw boneless turkey breast
- 4 tbsp. butter
- 1/3 c. dry white wine
- Juice of 1/2 lemon
- Chopped fresh parsley for garnish
- Lemon wedges
In shallow bowl combine flour, cheese, salt, pepper and nutmeg. Add egg and milk. Beat until blended. Skin turkey breast and cut crosswise into 6 slices. Pound with meat mallet until thin. Dredge lightly in flour. Heat butter in large skillet. Dip turkey in batter and cook until golden. Remove from pan; keep warm.
When all turkey is cooked, add wine to the skillet. Cook over low heat 2 minutes, stirring to loosen browned bits from pan. Add lemon juice; mix well. Pour sauce over turkey cutlets and sprinkle with chopped parsley. Serve with lemon wedges and capers. Makes 4 servings.
Notes & Tips:
This reminds me alot of chicken piccata. I had to add more wine to the sauce since it cooked down way too much. I liked the batter on the turkey. Also, I used pre-cut turkey breast cutlets to save time.
323 Calories, 14.5g Fat, 10.5g Carbs, 33g Protein