Thursday, May 14, 2009

Turkey Parmesan

1 lb Boneless Turkey Breast Cutlets (8 cutlets)
2 Tbsp Fresh Lemon Juice
1/3 cup All-Purpose Flour
1/4 cup Grated Parmesan Cheese
2 tsp Dried Basil
1 tsp Pepper
3/4 to 1 tsp Salt
3 Tbsp Butter (try Smart Balance) or Olive Oil

Rinse turkey cutlets, and pat dry. Brush turkey with lemon juice. Combine flour and next 4 ingredients in a shallow dish. Dredge turkey in flour mixture, shaking off excess. Melt 2 Tbsp butter or Olive Oil in large skillet over medium-high heat. Cook turkey, in 2 batches, 2 to 3 minutes each side or until golden brown, adding remaining 1 Tbsp butter or oil to skillet as needed. Keep turkey warm on a wire rack in a jelly roll pan in a 200F degree oven.

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