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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this in an old Good Housekeeping magazine and everyone loves it. I use Turkey Tenderloins. Ingredients:
1 lb turkey cutlets |
1 egg |
1 tablespoon milk |
1 1/2 cups breadcrumbs |
4 tablespoons butter |
1 tablespoon margarine |
1 medium lemon |
1 cup chicken broth |
1 teaspoon capers |
1/4 teaspoon salt |
Directions:
1. Pound turkey thin.
2. Dip turkey into egg/milk mixture, then crumbs to coat.
3. Over mid-high heat melt 4 tbl butter and 1 tbl margarine.
4. Cook turkey until browned on both sides.
5. Add more butter/margarine as needed.
6. Remove to plate.
7. Reduce heat to low. Squeeze juice of half lemon into skillet, Stir in broth, salt and capers until blended, scraping loose brown bits from bottom of skillet.
8. Return turkey to skillet: cover and simmer 5-10 minutes or until turkey if fork tender.
9. Serve with slices of remaining lemon and parsley sprigs.
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