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Ingredientes
- 1Â 1/4 lb turkey breast cutlets halved crosswise,
- Â Â if they are large
- 2 lrg Large eggs
- 1 Tbsp. water
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 3/4 c. finely-grated Parmigiano-Reggiano - (1 1/2 ounce)
- 2 Tbsp. minced fresh flat-leaf parsley or possibly basil
- Â Â All-purpose flour for dredging
- 2 Tbsp. unsalted butter cut into pcs
- 2 Tbsp. extra virgin olive oil
- Â Â Lemon wedges for accompaniment
Direcciones
- Gently lb. cutlets between 2 sheets of plastic wrap with a flat meat pounder or possibly a rolling pin till 1/4-inch thick.
- Whisk together Large eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick). Put the flour on a plate.
- Heat 1 Tbsp. butter and 1 Tbsp. oil in a 12-inch nonstick skillet over moderately-high heat till foam subsides. Working quickly, dredge 1 cutlet in flour, then in the batter, letting excess drip off, and add in to skillet. Repeat with about 3 more cutlets (don't crowd in skillet) and cook, turning over once, till golden brown and just cooked through, about 4 min total. Repeat with remaining butter, oil, and cutlets. Serve with lemon wedges.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 408 | |
| Calories from Fat 248 | 61% |
| Total Fat 27.83g | 35% |
| Saturated Fat 10.25g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 498mg | 21% |
| Potassium 420mg | 12% |
| Total Carbs 1.51g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.52g | 0% |
| Protein 36.59g | 59% |
