Turkey schnitzel
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Turkey schnitzel
  Turkey    Poultry  
Last updated 6/12/2012 12:43:49 AM. Recipe ID 3055. Report a problem with this recipe.
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      Title: Turkey schnitzel
 Categories: Poultry
      Yield: 4 Servings
 
      1 c  FINELY CHOPPED BREAD CRUMBS
    1/4 ts DRIED TARRAGON, CRUSHED
    1/4 ts DRIED THYME, CRUSHED
      1 lb TURKEY SLICES
      3 tb FLOUR
      2 ea EGG WHITES, BEATEN
      2 ts MARGARINE
      2 ts OLIVE OIL
    1/8 ts SALT
    1/2 ts FRESH GROUND PEPPER, BLACK
      1 ea JUICE OF ONE LEMON
 
  COMBINE BREAD CRUMBS, TARRAGON, AND THYME. SPREAD ON A PLATE. PLACE
  FLOUR AND EGG WHITES ON SEPARATE PLATES. DREDGE TURKEY PIECES FIRST
  IN FLOUR, THEN IN EGG WHITES AND FINALLY IN BREAD CRUMBS. PLACE
  BREADED TURKEY ON A CLEAN PLATE AND PLACE IN THE REFRIGERATOR FOR 30
  MINUTES. IN A LARGE SKILLET, HEAT ONE TEASPOON EACH OF MARGARINE AND
  OLIVE OIL. COOK HALF THE TURKEY AT A TIME OVER MEDIUM HIGH HEAT,
  UNTIL BROWNED ON BOTH SIDES AND COOKED THROUGH. SRINKLE WITH SALT AND
  PEPPER. REMOVE FROM PAN AND KEEP WARM. REPEAT WITH REMAINING TURKEY
  AND OIL AND MARGARINE. SRINKLE TURKEY WITH LEMON JUICE BEFORE
  SERVING. EACH SERVING = 231 CALORIES, 7 g FAT, 29 g PROTIEN, 11 g
  CARBO, 58 mg CHOL, 227 mg SODIUM. (28% CALORIES FROM FAT)
 




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Recipe ID 3055 (Apr 03, 2005)

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