Title: 30-min: turkey piccata
 Categories: Poultry etc
      Yield: 4 Servings
 
      1    Egg
    1/2 c  All-purpose flour
      2 ts Lemon rind, grated
    1/2 ts Salt
    1/2 ts Dried thyme
    1/4 ts Pepper
      1 lb Turkey scaloppine
      2 ts Butter
      2 ts Olive oil
           Fresh parsley, chopped
 
  Traditionally, piccata consists of seasoned and floured veal that is
  sauted and served with a quick lemony sauce. It can also be perfectly
  made with turkey.
  
  [If turkey scaloppine is unavailable, turn 1 lb turkey cutlets into
  thin pieces by pounding between waxed paper with mallet to 1/4-inch
  thickness.]
  
  In shallow dish, lightly beat egg. In Separate shallow dish, combine
  flour, lemon rind, salt, thyme and pepper. Dip turkey into egg to
  coat well; press into flour mixture, turning to coat all over.
  
  In nonstick skillet, heat half each of the butter and oil over medium
  heat; cook half of the turkey, turning once, for 6 minutes or until
  no longer pink inside. Wipe out pan; repeat with remaining butter,
  oil and turkey.
  
  Garnish with parsley. 4 servings for $2.22CDN [Aug 95]
  
  Per Serving: about 210 calories, 29 g protein, 7 g fat, 4 g
  carbohydrate,