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Receta Parmesan Coated Turkey Cutlets
by Global Cookbook

Parmesan Coated Turkey Cutlets
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Ingredientes

  • 1 1/4 lb turkey breast cutlets halved crosswise,
  •     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
  •     All-purpose flour for dredging
  • 2 Tbsp. unsalted butter cut into pcs
  • 2 Tbsp. extra virgin olive oil
  •     Lemon wedges for accompaniment

Direcciones

  1. Gently lb. cutlets between 2 sheets of plastic wrap with a flat meat pounder or possibly a rolling pin till 1/4-inch thick.
  2. Whisk together Large eggs, water, salt, pepper, cheese, and parsley in a shallow bowl (batter will be thick). Put the flour on a plate.
  3. 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.
  4. This recipe yields 4 servings.