Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Turkey Piccata with Mushrooms


2 1/2 lb. Skinless Turkey Breast, divided into 6 portions
4 large Eggs
1/4 cup Parmesan Cheese, grated
2 tablespoon Butter or Margarine
1 Medium Onion, chopped
2 Cloves Garlic, Minced
2 cups Fresh Mushrooms, sliced
1/3 cup Vegetable Oil
1/3 cup All-purpose Flour
1/2 cup Fresh Parsley, chopped

Serves 6

In a small, shallow bowl, whisk together eggs and Parmesan cheese.

Heat the butter or margarine in a sauté pan over medium heat. Sauté onion and garlic in the melted butter or margarine for about 2 to 3 minutes, just until soft. Add the sliced mushrooms and sauté until well cooked. Remove the mushroom mixture from the sauté pan and keep warm in a covered bowl.

Add the vegetable oil to the same sauté pan, and heat slightly over medium heat. Dip the turkey portions in the flour, then into the egg-and-Parmesan cheese mixture. Place the turkey in the sauté pan and fry slowly for about 3 minutes, making sure to turn once.

Continue to cook the turkey slowly in the sauté pan until cooked through. Then place on individual serving plates and cover each portion with some of the warm, sautéd mushroom mixture.

Sprinkle the top with chopped parsley and serve.

Goes well with nearly any rice or potato side dish, and a small tomato-and-vinaigrette salad.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.